Bean and Bacon Soup

While I've never had the canned version of this soup, I can easily say this version is a thousand times better. Everything is better homemade and this soup has so much flavor thanks to the bacon and yummy veggies! The pureed beans add a nice texture, too, which make it pure comfort in a bowl. I promise everyone will be sure to love this quick and easy soup!

Bean and Bacon Soup

Adapted from Cooking Classy

10 oz. smoked bacon, diced

1 medium onion, diced

3 large carrots, chopped (about 1 1/2 cups)

1 Tbsp. garlic, minced

5 1/2 cups chicken broth

2 1/2 Tbsp. tomato paste

1 1/2 tsp. sugar

1/2 tsp. dried thyme

3 (15 oz.) cans navy beans, drained and rinsed (about 5 cups if using dried beans)

kosher salt and black pepper

shredded mozzarella or string cheese broken into small pieces

1. Cook bacon in a large enameled cast iron pot until browned and crisp, transfer bacon to a plate lined with paper towels, while leaving 2 Tbsp. rendered bacon fat in pan. 

2. Heat drippings over medium-high heat and add onions and carrots. Sauté 4 minutes then add garlic and sauté 2 minutes longer.

3. Add in chicken broth, tomato paste, sugar, thyme and beans. 

4. Stir in 3/4 of the cooked bacon, while reserving remainder until ready to use. 

5. Season soup with salt and pepper to taste. Bring to a boil then reduce heat to low and allow to simmer, stirring occasionally, until veggies are soft, about 30 minutes. 

6. Transfer 2 1/2 cups of the soup to a blender, cover with lid (while removing lids center insert and holding a folded kitchen towel over blender) blend until smooth. (You can also use an immersion blender.)

7. Stir pureed mixture back into soup. Serve warm topped with shredded cheese and bacon.