Bacon & Bean Soup

• Gluten free

• Meat

  • 10 strips Bacon

• Produce

  • 1 Bay leaf
  • 1 Carrot
  • 1 Celery stalk
  • 2 Garlic cloves
  • 2 15 ounce cans Great northern beans
  • 1/2 Yellow onion

• Canned Goods

  • 2 cups Chicken broth

• Condiments

  • 4 oz Tomato sauce

• Baking & Spices

  • 1 Salt & pepper

Found on yellowblissroad.com

Description

Ingredients

• 10 to 12 strips bacon, diced
• ½ yellow onion, diced
• 1 celery stalk, diced
• 1 carrot, peeled & diced
• 2 garlic cloves
• Two 15 ounce cans Great Northern beans, drained
• 2 to 3 cups chicken broth
• 1 bay leaf
• 4 ounces tomato sauce
• Salt & pepper, to taste

Directions

• Heat a large pot over medium-high heat. Add bacon and cook until crispy, about 5 to 8 minutes. Remove to a paper towel lined plate.
• Discard all but 2 tablespoons of the bacon fat. Add the onion, celery, carrots, and garlic to the bacon grease. Cook for 5 minutes until soft.
• Add the beans and chicken broth. Stir to combine. Add the bay leaf.
• Increase heat to high and bring the soup to a boil. Reduce heat to medium and simmer for 1 hour, stirring occasionally.
• Remove the bay leaf from the soup, Transfer the soup to a blender, food processor, or grab your immersion blender. Carefully pulse the soup until your desired consistency is reached. (I like the beans broken down, but not completely smooth.)
• Return the soup to the pot (unless you used your immersion blender) and add the tomato sauce. Stir to combine. Add ½ of the bacon back into the soup, and season with salt and pepper to taste.
• Portion soup into serving bowls and garnish with remaining bacon. Serve immediately.