Bean With Bacon Soup

Original cookbook page 264

Just like the kind you remember as a kid! Hearty and beautifully satisfying. Classic comfort food with great northern beans and bacon.

Ingredients

• 1 lb. Great Northern White Beans
• 4 c. Low Sodium Chicken Stock
• 4 cups water (plus extra for soaking)
• 1 lb. Thick-cut Bacon, Cut Into 1 Inch Pieces
• 1 whole Onion, Diced
• 2 whole Large Carrots, Peeled And Diced
• 2 stalks Celery, Diced
• Salt And Pepper, to taste
• 4 cloves Garlic, Minced
• 2 tbsp. Tomato Paste
• 2 whole Bay Leaves
• Minced Parsley, To Taste
• 3 whole Roma Tomatoes, Chopped (optional)

Instructions

1. SOAK BEANS: Pick through the beans and rinse. Place in a bowl, cover with water by two inches, and soak overnight.
2. COOK BEANS: Drain the beans and place in a pot. Add the chicken stock and 4 cups of water. Bring to a boil, then reduce to a simmer.
3. COOK BACON: While beans are cooking, cook the bacon in a large skillet over medium heat until just barely crisp. Remove to a paper towel-lined plate. Add 2/3 of the bacon to the beans and reserve the rest for garnish.
4. COOK VEGETABLES: Drain the bacon grease from the pan and add the onions, carrots, and celery. Season with salt and pepper and cook until just beginning to soften, about 3 to 4 minutes. Add the garlic and tomato paste and cook for another minute or two.
5. COMBINE AND SIMMER: Add the vegetables to the beans. Add the bay leaf and stir. Cover and cook on low (to medium-low) until the beans are tender, about 1½ hours. Add a cup of broth if the liquid level gets too low.
6. SERVE: Taste and add more salt and pepper if needed. If desired, stir in the tomatoes. Serve with chopped reserved bacon and chopped parsley.