Bacon and Bean Soup

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Bacon and Bean Soup

Bacon and Bean Soup

  • Author: Cook-it-up London Middlesex Health Unit
  • Yield: 7, 8 oz portions 1x

Ingredients

Scale
  • 810 slices bacon
  • 2 1/2 cup beans, drained (625 mL)
  • 1 medium onion, chopped (about 1 cup)
  • 4 garlic cloves chopped
  • 4 cups water (or broth) (1 L)
  • 2 tbsp fresh parsley, chopped 30 mL)
  • 1 1/4 tsp salt (7.5 mL)
  • 1/2 tsp pepper (2.5 mL)

Instructions

In a large saucepan, fry the bacon until crisp. Remove and drain on paper towels. Let cool, chop and set aside.

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.

Uncover and, with a potato masher or large slotted spoon, partially mash the bean mixture until it thickens slightly.

Stir in the parsley, salt, pepper and bacon.

Serve hot.



Nutrition

  • Serving Size: 147.5
  • Sodium: 552 mg
  • Fat: 4.1 g
  • Saturated Fat: 1.3 g
  • Carbohydrates: 17.7 g
  • Fiber: 4.6 g
  • Protein: 9.9 g
  • Cholesterol: 10.9 mg