Homemade Bean and Bacon Soup

• Gluten free

• Meat

  • 8 oz Jones dairy farm cherry hardwood smoked bacon

• Produce

  • 3 cans (15 oz each great northern beans
  • 1 cup Carrots
  • 1 cup Celery
  • 2 cloves Garlic
  • 1 cup Yellow onions

• Canned Goods

  • 4 cups Chicken broth

• Condiments

  • 1 can Tomato sauce

• Baking & Spices

  • 1 Salt and pepper

Found on tasteandtellblog.com

Description

Ingredients

• 8 oz. Jones Dairy Farm Cherry Hardwood Smoked Bacon, diced
• 1 cup diced yellow onions
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 4 cups chicken broth
• 3 cans (15 oz each) Great Northern beans, drained and rinsed
• salt and pepper
• 1 can (8 oz) tomato sauce

Directions

• Cook the bacon in a soup pot or Dutch oven until crisp. Remove with a slotted spoon to a paper towel lined plate. Discard all but about 2 tablespoons of the bacon grease.
• To the hot bacon grease, add the onions, carrots and celery. Cook over medium heat until they start to soften, about 5 minutes. Add the garlic and cook an additional minute. Stir in the chicken broth and beans. Season to taste with salt and pepper. Bring to a bubble then reduce the heat to low and let the soup simmer for 1 hour.
• Remove half of the soup to a blender or food processor. Process until smooth. Return the puree to the soup pot and stir into the remaining soup. Add the tomato sauce and ¾ of the reserved bacon and stir to combine. Taste and season to taste with salt and pepper. Let the soup simmer until it is heated through, about 5 minutes. Serve topped with the remaining bacon.