Prep 10 mins
Cook 25 mins
From the February 2005 issue of Real Simple magazine. This is a quick comfort food for cold days. You can substitute lima, cannellini, or borlotti beans for the great Northern beans in this recipe.
- 8 slice bacon
- 1 large carrot, chopped (about 3/4 cup)
- 2 stalk celery, chopped (about 1 cup)
- 1 medium onion, chopped (about 1 cup)
- 4 garlic cloves, chopped
- 2 (878.83 g) can great northern beans, drained
- 473.18 ml water
- 29.58 ml fresh parsley, chopped
- 6.16 ml kosher salt
- 2.46 ml fresh ground black pepper
- In a large Dutch oven or saucepan, fry the bacon until crisp.
- Remove and drain on paper towels.
- Let cool, chop and set aside.
- Over medium heat, add the carrot to the pan drippings in the Dutch oven and sauté for 5 minutes.
- Add the celery, onion, and garlic, stirring well and cooking for 3 minutes more.
- Add the beans and 2 cups of water.
- Bring to a boil, cover, and reduce heat to low.
- Let simmer for 10 minutes.
- Uncover and, with a potato masher or large slotted spoon, partially mash the bean mixture until it thickens slightly.
- Stir in the parsley, salt, pepper and bacon.
- Serve hot.
Super simple and easy but so good! I added more garlic and bacon but otherwise I stuck to the recipe. I added a few dashes of hot sauce in my own bowl (my little girl doesn't do spicy) and it was amazing! Thanks!
Delicious! I served this with cornbread.
Used peppered bacon, and dry red beans I pre cooked. I also used the stock from par-boiling country style pork ribs the day before instead of water. This soup is great and easy to make. It got better the next day and better still a few days later.