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Bean and Bacon Soup

  • 6 strips bacon
  • 2 large carrots (about 1 1/2 cups)
  • 3 stalks celery - chopped (about 2 cups)
  • 2 medium onions - chopped (about 2 cups)
  • 6 cloves garlic - chopped
  • 48 oz. great northern beans - drained
  • 2 cups water
  • 3 Tbsp chopped fresh parsley
  • 2 tsp Kosher salt
  • 3/4 tsp black pepper


  1. In a 3 3/4 qt (or larger) saucepan or dutch oven, fry the bacon until crisp. Remove and drain on paper towels, cool, chop and set aside.
  2. Over medium heat, add the carrot to the pan drippings and saute for 5 min. Add the celery, onion, and garlic, stirring well and cooking for 3 min. more.
  3. Add the beans and 2 cups water. Bring to a boil, cover, and reduce heat to low. Let simmer for 10 min. Uncover and with a potato masher partially mash the bean mixture until it thickens slightly.
  4. Stir in the parsley, salt, pepper, and bacon.


Serves: 4-5       Total cook time: 30 min
Source: Real Simple Feb 2005



recipe/beanandbaconsoup.txt ยท Last modified: 2011/12/11 04:22 (external edit)