Homemade Bean and Bacon Soup

Tools Used: Eco Chop, Heat Resistant Spatula, Stainless Skimming Ladle, Santoku Chef Knife

Ingredients

• 8 ounces thick sliced bacon, diced

• 1 cup diced yellow onions

• 1 cup diced carrots

• 1 cup diced celery

• 2 cloves garlic, minced

• 4 cups chicken broth

• 3 cans (15 oz each) Great Northern beans, drained and rinsed

• salt and pepper

• 1 can (8 oz) tomato sauce

  Directions

• Cook the bacon in a soup pot or Dutch oven until crisp. Removed with a slotted spoon to a paper towel lined plate. Discard all but about 2 tablespoons of the bacon grease.

• Use the Eco Chop to dice the onions, carrots and celery. To the hot bacon grease, add the onions, carrots and celery. Cook over medium heat until they start to soften, about 5 minutes. Add the garlic and cook for an additional minute. Stir in the chicken broth and beans, Season to taste with salt and pepper. Bring to a bubble then reduce the heat to low and let the soup simmer for 1 hour.

• Remove half of the soup to a blender or food processor. process until smooth. Return the puree to the soup pot and stir into the remaining soup. Add the tomato sauce and 3/4 of the reserved bacon and stir to combine. Taste and season to taste with salt and pepper. Let the soup simmer until it is heated through, about 5 minutes. Serve topped with the remaining bacon.

* I found this recipe on Pinterest years ago because it reminded me of the Campbell's Bean with Bacon Soup my mom used to serve us when we were young. She alway made toasted peanut butter sandwiches to go along with it. If you haven't had a toasted peanut butter sandwich you are missing out! This easy homemade soup is outstanding and is not even comparable to the canned version. A quick recipe with not a lot of ingredients, and perfect for winter.