Bean Soup with Bacon

Katie Nell set out to recreate her childhood favorite, Campbell’s bean with bacon soup, but better–and says it’s the best soup she’s ever made. Even better served with garlic bread!

Here’s the recipe:

1/4 lb. bacon, diced
1-2 Tbsp. butter
1/2 small red onion, in small dice
1/2 small red pepper, in small dice
1 large carrot, in small dice
3 small cloves garlic, minced
Salt and pepper
2 Tbsp. fresh thyme
1/4 cup dry white wine
2 Tbsp. flour
2 cups chicken stock

1 can white beans
Parmesan cheese

Fry the bacon in a saucepan until crispy, then drain and set aside, reserving the bacon fat in the pan. Add butter to pan and saute red onion, red pepper, and carrot until they just start to caramelize; add garlic and cook for a couple of minutes. Season with salt and pepper and add thyme; cook for 1 minute. Add wine and cook until evaporated. Add flour and cook 2 minutes. Add chicken stock and let simmer for a couple of minutes. Add white beans and bacon, and heat until warmed through. Serve with Parmesan cheese on top.

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...my Bean w/ Bacon Soup Recipe!