Bacon and Bean Soup

Bacon and Bean Soup

Source: Cook-it-up London Middlesex Health Unit

Yield: 7 - 8 oz (225 mL) portions

Nutrition ()

Calories 145.7;
Protein 9.9 g;
Fat 4.1 g;
Carbohydrates 17.7;
Total Dietary Fibre 4.6 g;
Sodium 552 mg;
Saturated Fat 1.3 g;
Cholesterol 10.9 mg;
8-10slices bacon8-10
2 1/2 cbeans, drained625 mL
1medium onion, chopped (about 1 cup)1
4garlic cloves chopped4
4 cWater (or broth)1 L
2 tbspfresh parsley, chopped30 mL
1 1/4 tspsalt7.5 mL
1/2 tsppepper2.5 mL

1) In a large saucepan, fry the bacon until crisp. Remove and drain on paper towels. Let cool, chop and set aside.
2) Over medium heat, sauté the celery, onion, and garlic (about 3-5 minutes). Add the beans and 4 cups of water. Bring to a boil, cover, and reduce heat to low. Let simmer for 10 minutes.
3) Uncover and, with a potato masher or large slotted spoon, partially mash the bean mixture until it thickens slightly.
4) Stir in the parsley, salt, pepper and bacon.
5) Serve hot.