Bean, Ham & Bacon Soup


4 can(s)great northern beans; drained and rinsed (or use dry beans & soak overnight)
1/2 lbbacon, fried crispy and crumbled
1/2 lbham, diced & fried golden brown
3 mdcarrots, diced
3celery stalks, diced
1 mdonion, minced
1/2 tspthyme, dried
1 tspgarlic powder
1 can(s)tomato paste (6 oz)
6 cvegetable stock
1 Tbspred wine vinegar
salt & pepper, to taste


 Place all ingredients except wine vinegar, beans, salt and pepper in a large kettle. Simmer until veggies are tender. Add beans until cooked through. Stir in vinegar. Season with salt & pepper if needed.
 Use an immersion blender to puree some of the beans in the pot to thicken to your desired consistency.
 You probably won't need to add salt to this as there is plenty from the bacon and ham. I used lower sodium bacon and it was perfect.
Post a Comment