Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

More cold-winter-day comfort food. Serve with a hunk of crusty rustic bread and you're good to go. This is one of those soups that's better the next day.

Ingredients Nutrition

  • 12 lb bacon, cut in 1/2-inch pieces
  • 1 cup celery, cut in 1/4-inch cubes
  • 1 cup finely chopped onion
  • 1 cup carrot, cut in 1/4-inch cubes
  • 1 garlic clove, minced
  • 1 (15 ounce) can small white beans, with liquid
  • 1 large potato, cut in 1/4-inch cubes
  • 2 cups chicken stock
  • salt & freshly ground black pepper

Directions

  1. In a large heavy saucepan, cook the bacon over medium heat until crispy. Remove from pan with a slotted spoon and set aside.
  2. Pour off all except about 2 tablespoons of the bacon drippings.
  3. Add onions, carrots, and celery to pan and sauté, stirring frequently, until onions are translucent.
  4. Add garlic and sauté a few more minutes.
  5. Add potatoes, beans, chicken stock, and reserved bacon.
  6. Season to taste with salt and freshly ground pepper.
  7. Bring to a boil; let boil for about 10 minutes, stirring occasionally.
  8. Reduce heat to medium low. Cover and let simmer about 1 hour, stirring occasionally.