Bean and Bacon Soup


4 strips of bacon, chopped

3 cups navy beans (canned or dried, cooked beans)

1 large onion, chopped

1 garlic clove, minced

1 carrot, peeled and chopped

1 leek, chopped

4 cups chicken stock

1 cup water

1 1/2 cups diced tomatoes

1 tablespoon fresh chopped parsley


In a large soup pot, cook the bacon for 1-2 minutes until crispy. Add the onion, garlic and leek and sauté for 2 more minutes until the onion is soft. Add the carrot and white beans, then cover the vegetables with chicken stock and water. Simmer on medium heat for 15 minutes then add the tomatoes and keep boiling for 15 more minutes. Add parsley before serving.

One comment

  1. ellie894 · January 6, 2018

    A favorite of mine!


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