White Bean Bacon Soup

Ingredients

• Great northern beans

  Mature seeds, canned

  6 cup or 1.57kg

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Water

  Plain, clean water

  4 cup or 947g

• Bacon

  Raw, cured pork

  16 oz or 454g

• Carrots

  Raw

  2 large or 144g

• Celery

  Raw

  2 stalks, large (11 inches long) or 128g

• Onions

  Raw

  1 medium or 110g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Garlic

  Raw

  4 cloves, minced or 12g

• Bay Leaves

  McCormick

  2 leaf or 0.4g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Parsley

  Raw

  6 tbsp or 23g

Directions

1. Rinse and drain the beans. Add them to a large pot with chicken broth and water, bring to a boil, then reduce to a simmer.
2. Cook the bacon in a large skillet over medium heat until crisp, about 8 to 10 minutes. Remove to a paper towel-lined plate to drain. Add half the bacon to the beans, reserving the rest for garnish.
3. Remove all but 2 tablespoons of bacon grease from the skillet. Add the carrots, celery, and onions. Season with salt and pepper and cook until the vegetables begin to soften, about 3 to 4 minutes. Add the tomato paste and garlic, cooking for another minute while stirring.
4. Using a slotted spoon, add the vegetables to the beans. Add the bay leaves and stir well. Taste and adjust seasoning as needed. Simmer until the beans are tender, about 1 to 1 1/2 hours.
5. Before serving, stir in the tomatoes.
6. Serve garnished with the reserved bacon and chopped parsley.

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