Bean and Bacon Soup
Serves: 6
  • 2 cups mixed dried beans, soaked overnight in a pot of water, drained, and rinsed
  • 5 slices thick cut bacon, diced
  • 1 medium yellow onion, chopped
  • 1 clove garlic, minced
  • 6 cups beef broth
  • 1 (14.5 oz) can diced tomatoes
  • ¼ cup tomato paste
  • 1 large carrot, diced
  • 1 large stalk celery, diced
  • 1 large bay leaf
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried oregano
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon salt
  1. In a Dutch oven or heavy stock pot over medium-high heat, fry the bacon until crispy. Add the onion and cook for another 5 minutes until soft and translucent. Add the carrots and celery and cook for another 2 minutes.
  2. Add the beans, tomatoes, tomato paste, beef broth, and seasonings. Increase the heat, bring to a boil, reduce the heat to medium, cover, and simmer for 45 minutes or until the beans are tender. Add salt and pepper to taste.
Recipe by The Daring Gourmet at