Bean and bacon soup

We often buy things in bulk when they’re on sale. This time we stocked up on bacon. A little bacon goes a long way in adding depth to a dish. You don’t get a whole lot of fat and nitrates that way but you do get a lot of flavor. And oh what a flavor it is! Bean and bacon soup is a simple, easy soup to make and it’s a great way to use up any beans you’ve had sitting in your cupboard. We try to rotate our food storage fairly regularly and had a ton of beans that needed to be used. So I’ve been making chili and various bean dishes to use them up. Beans are a great source of protein, they’re filling, inexpensive, and are pretty versatile. You can make bean flour, bean burgers, and my mom makes a killer bean lasagna, just for example. Bean and bacon soup is not fancy, just a good, hearty, flavorful, satisfying soup.

INGREDIENTSBean and bacon soup 6
2 cups mixed dried beans, soaked overnight in a pot of water, drained, and rinsed
5 slices thick cut bacon, diced
1 medium yellow onion, chopped
1 clove garlic, minced
6 cups beef broth
1 (14.5 oz) can diced tomatoes
¼ cup tomato paste
1 large carrot, diced
1 large stalk celery, diced
1 large bay leaf
½ teaspoon dried thymeBean and bacon soup 8
½ teaspoon dried rosemary
½ teaspoon dried oregano
¼ teaspoon freshly ground black pepper
1 teaspoon salt

In a Dutch oven or heavy stock pot over medium-high heat, fry the bacon until crispy. Add the onion and cook for another 5 minutes until soft and translucent. Add the carrots and celery and cook for another 2 minutes.

Add the beans, tomatoes, tomato paste, beef broth, and seasonings. Increase the heat, bring to a boil, reduce the heat to medium, cover, and simmer for 45 minutes or until the beans are tender. Add salt and pepper to taste, then serve bean and bacon soup warm.

Bean and bacon soup

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