Bacon and bean soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | slices | Back bacon |
| 3 | Stalks celery, chopped | |
| 2 | mediums | Carrots, chopped |
| 1 | medium | Onion, chopped |
| 1 | cup | Chopped turnip |
| 3 | cups | Beef broth |
| 1 | Bay leaf | |
| ½ | teaspoon | Thyme |
| 1 | can | (19oz) kidney OR pinto beans, drained and rinsed |
Directions
Prep time: 25 minutes.
When the vegetables are finely chopped it takes only a short simmering time to develop and blend the flavors of the bacon and assorted winter vegetables. The beans add character and a heartiness that is satisfying. And an added plus - the soup is better a day or two after it is made. Store it in a covered container in the refrigerator.
Cut bacon into thin slivers. In a 12 cup saucepan, combine bacon,celery, carrots, onion, turnip, beef broth, bay leaf and thyme.
Bring to a boil; reduce heat, cover and simmer for 15 minutes or until vegetables are tender. Add beans and continue to simmer 5-10 minutes or until hot, and flavors are blended. Remove the bay leaf and ladle into warm soup tureen or soup bowls. Makes 8 servings.
Origin: Light & Easy Choices Shared by: Sharon Stevens.
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