I used to love the bean and bacon soup in the can, but it just wasn’t the same anymore, so I search to see if I could find anything that was close to this soup that I loved as a child. I found the soup recipe @tasteandtellblog and couldn’t wait to make it. This is an easy soup recipe to make.
- 8 oz. 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
- 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.