Homemade Bean and Bacon Soup
|1 (8 oz) package|
Yellow Onions, diced
|3 (15 oz) can||
Great Northern Beans, drained and rinsed
|1 (8 oz) can||
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.
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