Thirteen Bean & Bacon Soup

• Produce

  • 2 Carrots
  • 3 Garlic cloves
  • 1 Green onion
  • 1/4 tsp Thyme, ground
  • 1 Yellow onion

• Canned Goods

  • 5 cups Chicken broth
  • 10 3/4 oz Tomato soup, Condensed

• Baking & Spices

  • 1 tbsp Flour
  • 1/4 tsp Pepper
  • 1/2 lb Thirteen bean mix

• Other

  • 1 pound bacon (diced and cooked to desired doneness-reserve 1 Tbs bacon grease

Found on bottomleftofthemitten.com

Description

Directions

• Soak beans for 6-8 hours in cold water. Drain the water and rinse them.
• Add 5 cups of chicken stock to a covered pot with the beans then set to medium heat.
• Dice and cook bacon to desired doneness.
• Chop the onions, garlic and carrots. When bacon has cooked remove the bacon and put on a plate with a paper towel reserving 1 Tbs of the bacon grease. Add onions, garlic and carrots to the pan with the bacon grease and sautee for 5 minutes until the veggies have slightly softened. To the vegetables stir in 1 Tbs flour which will eventually add a little thickness to the soup.
• To the pot of beans and chicken stock add the cooked bacon, all the vegetables then finally the can of condensed tomato soup.
• Set to low/medium heat and let it do its thing for around 1-1/2 hours.
• Place in a serving bowl and add chopped green onions if desired. Enjoy!