mixed bean and bacon soup

Well. Fall is officially here.....and it's not messing around. 

Leaves are slowly falling and temperatures are dropping. We are pulling out jackets and fuzzy socks and rain boots. 

And of course......eating more soup.

Mixed Bean and Bacon Soup

serves four

1 small onion, diced

4 cloves of garlic, minced

2 carrots, sliced

2 1/2 cups prepared beans (about 1 cup of dry beans after soaking. I get the big mixed jar at Costco)

4 slices of bacon (if you are a lover of bacon, use a few slices more)

4 cups chicken broth

2 cups of chopped tomatoes (one 1 can if you don't have fresh)

2 TBS chopped fresh oregano

1 TBS chopped fresh rosemary

pinch of red pepper flakes (optional)

In a large pot, cook bacon until crispy. Remove from pan and set aside.

Using the bacon grease, (add a little olive oil if you need to) saute onion and carrots until they begin to get tender. Add garlic and red pepper flakes and saute for a few minutes more. Salt and pepper to taste.

Add prepared beans, chicken broth, tomatoes, fresh herbs, and crumble the bacon into the soup. 

Bring to a low boil and then reduce heat to low and simmer at least until carrots are tender if you are in a hurry, but I like to simmer my soup for a few hours so all the flavors have plenty of time to dance together. 

Serve with crusty bread and enjoy!

Have you had a fall-y week? What soup are you eating?