Bean and Bacon Soup
Ingredients
- 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
- 1/4 cup tomato paste
- 1 large carrot , diced
- 1 large stalk celery , diced
- 1 large bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon salt
Instructions
- 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. 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.
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