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A light soup with a real zesty flavor. Use items from your garden or fresh produce from your grocery store to bring out the fresh flavor of this bacon and bean soup.
10 minutes with canned beans,
1 hour and 30 minutes with dried beans
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[rs-accordion_stacked_pills default_tab=”default” label=”Ingredients”]
- 1 1/4 pounds thick-sliced bacon, cooked, cut crosswise into 1/4-inch strips
- We recommend the Hickory Smoked Bacon from Woods Smoked Meats or for a meatier version try the Thick Cut Hickory Smoked Bacon.
- 2 tablespoons extra-virgin olive oil
- 1 onion, finely chopped
- 1 large carrot, finely diced
- 2 celery ribs, finely diced
- 4 garlic cloves, minced
- 1 fresh bay leaf
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons chopped rosemary
- 1 pound Great Northern beans, soaked overnight, save 2 cups cooking liquid;
- or 4 15oz. cans undrained
- 3 TBSP butter
- 10 cups chicken stock
- Salt and freshly ground pepper
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- Heat the olive oil in the soup pot. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes.
- Stir in the garlic, bay leaf and 1 teaspoon each of the chopped thyme and rosemary and cook until fragrant, about 2 minutes.
- Add the beans and liquid, stock, and butter and bring to a boil.
- Simmer the soup over moderately low heat until the beans are tender, about 1 1/2 hours for dried and soaked; or about 10 minutes for canned.
- Discard the bay leaf and stir in the remaining thyme and rosemary.
- Season the soup with salt and pepper to taste. Use the cooked, chopped bacon as a garnish, and serve.