Senate Bean Soup

Yield: 6 servings ( Serving Size: servings )
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  • 1 Tbsp. olive oil
  • 1 large onion, chopped
  • 3 stalks celery, diced
  • 2 carrots, diced
  • 3 potatoes, cubed
  • 3 cans chicken broth
  • 1 bay leaf
  • 1 Tbsp dry parsley flakes
  • Ground pepper
  • 2 cans white beans, drained and rinsed
  • 1 tsp. roasted minced garlic
  • 12 slices of bacon, crumbled or 1 jar of bacon pieces
  • Salt to taste


  1. Heat olive oil in a large stock pot. Saute onions until tender. Add celery, carrots and potatoes. Continue to cook until vegetables are slightly tender. Add chicken broth and seasonings and bring to a boil. Cook over low heat 30 minutes. Add garlic, beans (puree one can and leave the other whole). Heat through. Add bacon and salt to taste before serving.
December 2012

This recipe is a personal recipe added by Margareta and has not been tested or endorsed by MyRecipes.

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