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Bean-And-Bacon Soup

Yield 10 cups (serving size: 1 cup)

Ingredients

  • 1 pound dried navy beans
  • 8 slices bacon
  • 3 cups chopped onion
  • 2 1/2 cups chopped carrot
  • 1 1/2 cups chopped celery
  • 1 tablespoon minced garlic
  • 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
  • 3 cups water
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1 bay leaf

Nutrition Information

  • calories 229
  • fat 4.4 g
  • satfat 1.3 g
  • protein 12.8 g
  • carbohydrate 36.3 g
  • cholesterol 6 mg
  • iron 3.1 mg
  • sodium 593 mg
  • caloriesfromfat 17 %
  • fiber 8.9 g
  • calcium 102 mg

How to Make It

  1. Sort and wash beans; place in a large Dutch oven. Cover with water; bring to a boil, and cook, uncovered, 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans, and set aside.

  2. Cook bacon in Dutch oven over medium- high heat until crisp. Remove bacon, reserving 2 teaspoons drippings in pan.

  3. Add onion, carrot, celery, and garlic to drippings in pan; sauté 10 minutes or until tender. Add beans. Stir in chicken broth and remaining 5 ingredients. Crumble 6 slices bacon into soup. Bring to a boil; cover, reduce heat, and simmer 1 hour and 30 minutes or until beans are tender, stirring occasionally. Cool 10 minutes. Discard bay leaf.

  4. Place 6 cups soup in a blender; process at low speed until smooth. Stir pureed soup into remaining soup in pan. Cook over medium heat, stirring occasionally, until heated. Ladle into bowls. Crumble remaining 2 slices bacon, and sprinkle evenly over soup.

Oxmoor House Healthy Eating Collection