On chilly weeknights, I gravitate toward one-pot soups and stews. To make them a complete meal, I toss in beans, as they not only add a creamy quality to the meal but are also a great source of protein and fiber.
However, as wholesome as beans are, they don't have much flavor on their own. That's why this recipe calls for the brilliant addition of bacon to provide meaty flavor and body to the broth. For a soul-warming soup that's also filling enough to be a stand-alone dinner, keep on reading.
- 4 strips bacon
1 large carrot, chopped (about 1 cup)
2 stalks celery, chopped (about 1 cup)
1 medium onion, chopped (about 1 cup)
4 cloves garlic, chopped
2 15-1/2 ounce cans great Northern beans, drained
2 tablespoons chopped fresh parsley
1-1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
- In a large Dutch oven or saucepan, fry the bacon until crisp. Remove and drain on paper towels. Let cool, chop, and set aside.
- Over medium heat, add the carrot to the pan drippings in the Dutch oven and sauté for 5 minutes. Add the celery, onion, and garlic, stirring well and cooking for 3 minutes more.
- Add the beans and 2 cups of water. Bring to a boil, cover, and reduce heat to low. Let simmer for 10 minutes.
- Uncover and, with a potato masher or large slotted spoon, partially mash the bean mixture until it thickens slightly. Stir in the parsley, salt, pepper, and bacon. Serve hot.
- Soups/Stews, Bean
- North American