Homemade Bean and Bacon Soup

I absolutely LOVE bean and bacon soup, but the older I get, I find that the canned variety isn’t as good as I thought it was.  I found this recipe and tweaked it a little and found that it’s one of my favorite soups to not only make, but eat as well.

 

Ingredients:

16oz. Package of bacon

2 Cups of diced onions

2 Cups of diced celery

2 Cups of diced carrots

4 minced garlic cloves

8 Cups of Chicken Broth

6 Cans of Navy beans, rinsed

2 8oz cans of tomato sauce

Salt and Pepper to taste

 

Instructions:

  1. Dice the bacon and place in a Dutch oven until crispy.  Remove and place on a paper towel to save for later.
  2. Add onion, carrots, and celery to the hot bacon grease.   Cook over medium head until they begin to soften, roughly about 5 minutes.  Add garlic and cook for an additional minute.  Stir the chicken broth and beans.  Season with salt and pepper to taste.  Bring to a bubble then reduce heat to low and simmer for about an hour.
  3. After an hour, add tomato sauce and bacon and stir.  After about 5 minutes, remove from heat and enjoy!

 

 

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