Bacon and Bean Soup
10 – 12 strips of bacon, diced
1/2 yellow onion, diced
1 celery stalk, diced
1 carrot, peeled and diced
2 cloves garlic
2 15oz cans Great Northern Beans, rinsed and drained
2 – 3 cups chicken broth
1 bay leaf
4oz tomato sauce
Sea salt and freshly cracked black pepper to taste
- In a large pot, cook bacon over medium-high heat until brown and crispy, about 5-8 minutes. Remove bacon to a paper towel-lined plate to drain. Discard all but 2 Tbsp of the bacon fat from the pot, and add onion, celery, carrots, and garlic to the pot. Cook vegetables until soft, about 5 minutes.
- Add beans, bay leaf, and chicken broth (if you like your soup thick, use 2 cups; if you like it thinner, use 3 cups), and stir to combine. Increase heat to high, and bring soup to a boil. Reduce heat to medium, and let simmer for 1 hour, stirring occasionally.
- Remove bay leaf from soup, and transfer to a food processor (or use an immersion blender). Carefully pulse soup until it reaches your desired consistency- soup should be thick, but not totally smooth.
- Return soup to pot (if not using an immersion blender) and add tomato sauce. Stir to combine, and add 1/2 of the cooked bacon to the soup. Season with salt and pepper, and serve, topped with remaining bacon.