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Bean, Bacon and Pepper Soup
Bean, Bacon and Pepper Soup
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Bacon-infused vegetable and white bean soup topped with crispy bacon and fresh parsley.
Ingredients:
  • 5 slices bacon
  • 3 onions, chopped
  • 2 carrots, chopped
  • 1 red bell pepper, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon white sugar
  • 0.5 teaspoon ground black pepper
  • 0.25 teaspoon ground cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 tablespoon Worcestershire sauce
  • 4 cups chicken broth
  • 2 (15 ounce) cans cannellini beans, with liquid
  • 0.5 cup chopped parsley
Instructions:
  • In a large pot over medium high heat, crisp up the bacon. Reserve 2 tablespoons of bacon fat in the pot. Crumble the bacon for garnish. Add onions, carrots, red bell pepper, celery, and garlic to the pot and saute in the bacon fat for 10 minutes.
  • Combine sugar, black pepper, cayenne pepper, garlic powder, onion powder, bay leaf, thyme, and Worcestershire sauce into the pan. Deglaze the pan by adding a splash of chicken stock, ensuring to scrape off all caramelized bits from the bottom.
  • Combine the beans with the remaining stock and cook over medium-high heat for 10 to 15 minutes until the vegetables are tender.
  • Using a food processor or blender, blend 3 cups of soup until smooth. Adjust seasoning as needed. Pour the pureed soup back into the pot, add parsley and crumbled bacon, then simmer for 10 minutes.

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