Recipe Station

This bean and bacon soup recipe makes enough for about ten servings but can easily be cut in half if you don't want quite so much. It takes about twelve hours to prepare because the beans have to soak overnight. It will smell so good once it cooks for about an hour and a half that you'll forget all about how long you waited to try it!

Let's Get Started…

The Ingredients To Gather:

• 1 pound  White Beans
• 4 cups  Chicken Stock
• 1 pound Thick-cut Bacon
• 1  Onion
• 2 Carrots,
• 2 stalks Celery
• Salt And Pepper, to taste
• 4 cloves Garlic
• 2 Tablespoons Tomato Paste
• 2  Bay Leaves
• Parsley, To Taste
• 3 whole Roma Tomatoes (optional)

The Step By Step Directions To Follow:

1. Pick through  beans,  give them a rinse. Put  in  bowl,  cover  with water by two inches. Let  soak overnight.
2. Drain  beans,  place in  pot. Add chicken stock, 4 cups of water. Bring to  boil,  reduce to  simmer.
3. Cook bacon in  skillet over medium heat until just barely crisp. Remove to a paper towel lined plate. Add 2/3 of  bacon to  beans,  reserve the rest for garnish.
4. Drain  bacon grease from  pan,  add onions, carrots, celery. Season with some salt,  pepper, cook until just beginning to soften, about 3 – 4 minutes. Add  garlic,  tomato paste,  cook for another minute or two. Add  vegetables to  beans. Add  bay leaf and stir. Cover,  cook on low (to medium-low) until  beans are tender, about 1 1/2 hours. Add a cup of broth if the liquid level gets too low.
5. Taste,  add more salt, pepper if needed. If desired, stir in  tomatoes. Serve with chopped reserved bacon and chopped parsley.

Finished!

This bean and bacon soup is so delicious, you may find any excuse just to make it again and again. Have you tried this soup yet?

Let Us Know What You Thought!

Article Source: The Pioneer Woman