Rich, hearty, and wonderfully filling, this yummy comfort food is great with light salads, or as a flavorful appetizer.

10 – 12 strips of bacon, diced

1/2 yellow onion, diced

1 celery stalk, diced

1 carrot, peeled and diced

2 cloves garlic

2 15oz cans Great Northern Beans, rinsed and drained

2 – 3 cups chicken broth

1 bay leaf

4oz tomato sauce

Sea salt and freshly cracked black pepper to taste

 

  1. In a large pot, cook bacon over medium-high heat until brown and crispy, about 5-8 minutes.  Remove bacon to a paper towel-lined plate to drain.  Discard all but 2 Tbsp of the bacon fat from the pot, and add onion, celery, carrots, and garlic to the pot.  Cook vegetables until soft, about 5 minutes.
  2. Add beans, bay leaf,  and chicken broth (if you like your soup thick, use 2 cups; if you like it thinner, use 3 cups), and stir to combine.  Increase heat to high, and bring soup to a boil.  Reduce heat to medium, and let simmer for 1 hour, stirring occasionally.
  3. Remove bay leaf from soup, and transfer to a food processor (or use an immersion blender).  Carefully pulse soup until it reaches your desired consistency- soup should be thick, but not totally smooth.
  4. Return soup to pot (if not using an immersion blender) and add tomato sauce.  Stir to combine, and add 1/2 of the cooked bacon to the soup.  Season with salt and pepper, and serve, topped with remaining bacon.
Original recipe found at yellowblissroad.com
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