Thirteen Bean & Bacon Soup
Who knew that making a delicious soup could be so simple and taste as good as the canned original? Thirteen Bean and Bacon Soup makes a cozy winter meal.
Servings 6 servings
Ingredients
- 1/2 pound thirteen bean mix, dry cover in water and let sit 6-8 hours
- 5 cups chicken broth
- 1 pound bacon diced and cooked to desired doneness-reserve 1 Tbs bacon grease
- 2 carrots chopped
- 1 yellow onion chopped
- 3 garlic cloves chopped
- 1 Tbs flour
- 10.75 ounces condensed tomato soup
- 1/4 tsp pepper
- 1/4 tsp ground thyme
- green onion for garnish
Instructions
- Soak beans for 6-8 hours in cold water. Drain the water and rinse them.
- Add 5 cups of chicken stock to a covered pot with the beans then set to medium heat.
- Dice and cook bacon to desired doneness.
- Chop the onions, garlic, and carrots. When bacon has cooked remove the bacon and put on a plate with a paper towel reserving 1 Tbs of the bacon grease. Add onions, garlic, and carrots to the pan with the bacon grease and saute for 5 minutes until the veggies have slightly softened. To the vegetables stir in 1 Tbs flour which will eventually add a little thickness to the soup.
- To the pot of beans and chicken stock add the cooked bacon, all the vegetables then finally the can of condensed tomato soup.
- Set to low/medium heat and let it do its thing for around 1-1/2 hours.
- Place in a serving bowl and add chopped green onions if desired. Enjoy!