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Name: BEAN AND BACON SOUP
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 pound dried Great Northern Beans (or 4 cans small white; 6 cups chicken stock; 3 carrots diced; 2 stalks celery diced; 1 onion diced; 4 cloves garlic minced; 3/4 bbacon cut into pieces; 2 bay leaves; 3 tablespoons tomato paste; 2 drops liquid smoke (optional); 3 green onions (just the green part); salt and pepper to taste; saltine crackers

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INGREDIENTS

1 pound dried Great Northern Beans (or 4 cans small white
6 cups chicken stock
3 carrots diced
2 stalks celery diced
1 onion diced
4 cloves garlic ; minced
3/4 bbacon cut into pieces
2 bay leaves
3 tablespoons tomato paste
2 drops liquid smoke (optional)
3 green onions (just the green part)
salt and pepper ; to taste
saltine crackers

INSTRUCTIONS

Rinse dried beans and soak overnight covered in water. Drain beans and place in slow cooker.

In a skillet or large pot, add bacon and cook until crispy, remove and set aside.

Add all the ingredients to the slow cooker, give it a good stir and cook 4-6 hours on high or 6-8 hours on low.

Remove bay leaves, and using an immersion blender give the soup a few pulses just to make it more creamy. Or you can remove 1½ cups of the soup and put it in a food processor or blender then add it back into the soup.

Serve it with some extra bacon, and some green onions on top and a bunch of saltine crackers.

**add more stock if you want it to be thinner

NOTES

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BEAN AND BACON SOUP

1 pound dried Great Northern Beans (or 4 cans small white
6 cups chicken stock
3 carrots diced
2 stalks celery diced
1 onion diced
4 cloves garlic minced
3/4 bbacon cut into pieces
2 bay leaves
3 tablespoons tomato paste
2 drops liquid smoke (optional)
3 green onions (just the green part)
 salt and pepper to taste
 saltine crackers

Rinse dried beans and soak overnight covered in water. Drain beans and place in slow cooker.
In a skillet or large pot, add bacon and cook until crispy, remove and set aside.
Add all the ingredients to the slow cooker, give it a good stir and cook 4-6 hours on high or 6-8 hours on low.
Remove bay leaves, and using an immersion blender give the soup a few pulses just to make it more creamy. Or you can remove 1½ cups of the soup and put it in a food processor or blender then add it back into the soup.
Serve it with some extra bacon, and some green onions on top and a bunch of saltine crackers.
**add more stock if you want it to be thinner

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Nutrition

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Serving Size: 1 (4178g)
Recipe Makes: 1

Calories: 3972
Calories from Fat: 851 (21%)

Amt Per Serving		% DV

	Total Fat 94.5g	126 %
	Saturated Fat 22.8g	114 %
	Monounsaturated Fat 31.9g
	Polyunsanturated Fat 33.6g
Cholesterol 86.4mg		27 %
Sodium 11746.5mg		405 %
Potassium 4805.7mg		126 %
Total Carbohydrate 625.7g		184 %
	Dietary Fiber 23.9g	96 %
	Sugars, other 601.7g
Protein 140.6g		201 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3972

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