Bean and Bacon Soup

Yield: 4 servings (serving size: 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 361
  • Calories from fat: 28%
  • Fat: 11.2g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 1.7g
  • Protein: 20g
  • Carbohydrate: 47.9g
  • Fiber: 2.2g
  • Cholesterol: 15mg
  • Iron: 6.8mg
  • Sodium: 804mg
  • Calcium: 132mg

Ingredients

  • 3 bacon slices, chopped
  • 1 cup chopped onion
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons dry mustard
  • 1 1/2 cups water
  • 1 tablespoon dark molasses
  • 1 tablespoon red wine vinegar
  • 2 (15-ounce) cans cannellini beans or other white beans, drained
  • 1 (14.5-ounce) can diced tomatoes with garlic and onions, undrained

Preparation

  1. Cook bacon in a large saucepan over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan.
  2. Add onion, chili powder, and mustard to drippings in pan; sauté 3 minutes. Stir in bacon, water, and remaining ingredients; bring to a boil. Reduce heat, and simmer 7 minutes. Partially mash beans with a potato masher.
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