Bacon and Bean Soup
- Yield: 7, 8 oz portions 1x
- 8–10 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)
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.
- 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