- In large saucepan, fry the bacon until crisp.
- Remove and drain on paper towels. Let cool. Chop and set aside
- Over medium heat, add the carrot to the pan drippings in the dutch oven and saute for 5 minutes.
- Add the celery, onion, and garlic, stirring well and cooking for 3 minutes more.
- Add the beans and chicken broth and 1 can of water.
- Bring to a boil, cover, ad reduce heat to low.
- Let simmer for 10 minutes.
- Uncover and with a potato masher partially mash the bean mixture until it thickens slightly.
- Stir in the parsley, salt, pepper, and bacon.
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|Serving Size: 1 Serving (35g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 6 (30%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0.9mg||0 %|
|Sodium 284.7mg||10 %|
|Potassium 111.4mg||3 %|
|Total Carbohydrate 3g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 2.2g|
|Protein 0.7g||1 %|
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Calories per serving: 20
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