Bean and Bacon Soup

Soup soup soup.
It's all I think about these days.
I am not a bacon lover by any means.....but this--THIS is one of our all time favorite soups!
I can never seem to get enough. 

Bean and Bacon Soup

recipe adapted from Real Simple

3 strips (nitrate free!) bacon*

2 large carrots, chopped 

1 medium onion, chopped

4 cloves garlic, minced

2 15 1/2oz cans great northern beans, cannellini beans, or black eyed peas (we like to switch it up depending on what we have)

3 cups chicken broth

-In large saucepan over medium hight heat, cook bacon until crisp. Remove from pan and let cool on paper towels. After it's cooled, break into small pieces.

-Strain most of the bacon drippings out of the pan, leaving just enough to saute' your veggies.*

Add the carrot and onion to the pan drippings, and cook for 5 minutes over medium heat.

Add the garlic, and cook for about 3 more minutes (making sure to stir it)

Add the beans and broth.  Bring to a boil, cover, and reduce heat to low. 

You can let it simmer for about 15 minutes and you'll have great soup if you are in a hurry.....I like to simmer mine for an hour or two and really let the flavors come together. 

Uncover and, with a potato masher or large slotted spoon, partially mash the bean mixture until it thickens slightly.

Salt (with the broth and the bacon you shouldn't need much) and pepper to taste. 

Top with crumbled bacon and fresh chopped parsley.

*if you are a bacon lover: the original recipe calls for 4 strips of bacon, and you use ALL Of the pan drippings in the soup. 

serve with a simple salad and some good crusty bread. 

enjoy!