White Bean & Bacon Soup

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READY IN: 1hr 30mins
SERVES: 4
UNITS: US

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
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DIRECTIONS

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