Homemade Bean and Bacon Soup #healthyfood #dietketo #breakfast #food

Skirt the can – this Homemade Bean and Bacon Soup is healthy and filling and loaded up with veggies and pieces of bacon!

Growing up, Sundays were consistently the equivalent. On the off chance that we had morning church, we would get back home from chapel, and lunch would be soup and sandwiches. I don't recall regularly having anything other than soup and sandwiches for lunch on Sundays.

My mother would warmth up a few various types of canned soup, at that point make up a lot of nutty spread sandwiches. We are a family that likes to plunge, and nutty spread sandwiches got dunked into the soup. So most of the sandwiches were simply nutty spread, yet there were in every case some with nutty spread and nectar. (Also, for the record – I should have constantly adored the sweet and salty mix, on the grounds that right up 'til the present time, I cherish a nutty spread and nectar sandwich plunged into my soup!)

One of my top choices on those Sunday evenings was the bean with bacon soup. I don't have the foggiest idea why I adored it so much, yet I would consistently pick it over the chicken noodle or split pea with ham.

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Ingredients

• 8 oz. Jones Dairy Farm Cherry Hardwood Smoked Bacon, diced
• 1 cup diced yellow onions
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 4 cups chicken broth
• 3 cans (15 oz each) Great Northern beans, drained and rinsed
• salt and pepper
• 1 can (8 oz) tomato sauce

Instructions

1. Cook the bacon in a soup pot or Dutch oven until crisp. Remove with a slotted spoon to a paper towel lined plate. Discard all but about 2 tablespoons of the bacon grease.
2. To the hot bacon grease, add the onions, carrots and celery. Cook over medium heat until they start to soften, about 5 minutes. Add the garlic and cook an additional minute. Stir in the chicken broth and beans. Season to taste with salt and pepper. Bring to a bubble then reduce the heat to low and let the soup simmer for 1 hour.
3. Remove half of the soup to a blender or food processor. Process until smooth. Return the puree to the soup pot and stir into the remaining soup. Add the tomato sauce and 3/4 of the reserved bacon and stir to combine. Taste and season to taste with salt and pepper. Let the soup simmer until it is heated through, about 5 minutes. Serve topped with the remaining bacon.
4. Serve immediately.

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Source : bit.ly/2SVvYhY