Bacon & bean soup

Yield: 8 Servings

Measure Ingredient
3 slices Back bacon
3 \N Stalks celery, chopped
2 mediums Carrots, chopped
1 medium Onion, chopped
1 cup Chopped turnip
3 cups Beef broth
1 \N Bay leaf
½ teaspoon Thyme
1 can (19oz) kidney OR pinto beans, drained and rinsed

Prep time: 25 minutes.

When the vegetables are finely chopped it takes only a short simmering time to develop and blend the flavors of the bacon and assorted winter vegetables. The beans add character and a heartiness that is satisfying. And an added plus - the soup is better a day or two after it is made. Store it in a covered container in the refrigerator.

Cut bacon into thin slivers. In a 12 cup saucepan, combine bacon,celery, carrots, onion, turnip, beef broth, bay leaf and thyme.

Bring to a boil; reduce heat, cover and simmer for 15 minutes or until vegetables are tender. Add beans and continue to simmer 5-10 minutes or until hot, and flavors are blended. Remove the bay leaf and ladle into warm soup tureen or soup bowls. Makes 8 servings.

Origin: Light & Easy Choices Shared by: Sharon Stevens.

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