Homemade Bean and Bacon Soup

SERVINGS

4

PREP TIME

15 min

TOTAL TIME

85 min

GLUTEN FREE

YES



Nothing warms the soul like a homemade soup, and this smoky, hearty one is sure to be your new favorite.


 Enjoy these main ingredient substitutions:

Dry Aged Cherrywood Smoked Bacon Slices

ingredients
1 (8 oz) package Jones Dairy Farm Dry Aged Bacon, diced
1 cup yellow onions, diced
1 cup carrots, diced
1 cup celery, diced
2 cloves garlic, minced
4 cups chicken broth
3 (15 oz) can Great Northern beans, drained and rinsed
1 (8 oz) can tomato sauce
Salt and pepper, to taste
DIRECTIONS
Cook bacon in soup pot or Dutch oven until crisp. Remove with slotted spoon to paper towel-lined plate. Discard all but 2 tablespoons of the bacon grease.

To the hot bacon grease, add onions, carrots, celery and garlic. Cook over medium heat until ingredients begin to soften, about 5 minutes. Add garlic and cook an additional minute. Stir in chicken broth and beans. Season to taste with salt and pepper. Bring to a slow boil; reduce heat to low and simmer for 1 hour.

Transfer half of the soup to blender or food processor. Process until smooth. Return puree to soup pot and stir. Add tomato sauce and 3/4 of the reserved bacon and stir to combine. Let soup simmer until heated through, about 5 minutes. Serve topped with remaining bacon. Season to taste.

Ingredients

Directions

1 (8 oz) package Jones Dairy Farm Dry Aged Bacon, diced
1 cup yellow onions, diced
1 cup carrots, diced
1 cup celery, diced
2 cloves garlic, minced
4 cups chicken broth
3 (15 oz) can Great Northern beans, drained and rinsed
1 (8 oz) can tomato sauce
Salt and pepper, to taste
Cook bacon in soup pot or Dutch oven until crisp. Remove with slotted spoon to paper towel-lined plate. Discard all but 2 tablespoons of the bacon grease.

To the hot bacon grease, add onions, carrots, celery and garlic. Cook over medium heat until ingredients begin to soften, about 5 minutes. Add garlic and cook an additional minute. Stir in chicken broth and beans. Season to taste with salt and pepper. Bring to a slow boil; reduce heat to low and simmer for 1 hour.

Transfer half of the soup to blender or food processor. Process until smooth. Return puree to soup pot and stir. Add tomato sauce and 3/4 of the reserved bacon and stir to combine. Let soup simmer until heated through, about 5 minutes. Serve topped with remaining bacon. Season to taste.