Loaded Bean Soup
https://www.instagram.com/p/CGqk37XJ5YN/
6-8 servings
Ingredients:
6 slices nitrate-free bacon, chopped
1 large onion, chopped
3 medium carrots, peeled and chopped
4 ribs of celery, chopped
4 cloves garlic, crushed
3 (15oz) cans cannellini beans, rinsed and drained
1 (15oz) jar diced tomatoes or fire-roasted diced tomatoes
4 cups vegetable broth, or chicken bone broth
2 tsps paprika sweet or smoked
a small bunch of fresh rosemary and thyme spears (2 - rosemary, 6 - thyme)
2 bay leaves
sea salt and pepper to taste, about q/4 teaspoon each
serve with plain Greek yogurt
garnish with freshly chopped parsley
Instructions:
Start by chopping your veggies, peel, and wash the carrots.
Chop onion, carrots, and celery into small dice.
Make a small herb bunch by tying the herb spears into one single bunch so they're easy to remove.
Heat a large stockpot over medium heat. Once hot, add your chopped bacon in a single layer.
Cook for 3 minutes flipping halfway through until both sides are golden and crisp.
Once the bacon is done, remove from the pan and set aside on a paper-lined plate.
Reserve bacon drippings in the pot.
Add in garlic and sauté until fragrant.
Stir in chopped onion, carrots, and celery, cook until veggies are beginning to caramelize.
Next add in the beans, chicken broth, tomatoes, paprika, and your bay leaves & herb bunch.
Season with sea salt and pepper.
Cover and allow simmer on low for about 20 minutes or until soup is thickened a bit.
Once your soup is done, discard the bay leaves & herb bunch, then ladle your soup into bowls.
Add crispy bacon and a dollop of yogurt on top.
Garnish with freshly chopped parsley and serve warm.
6-8 servings
Ingredients:
6 slices nitrate-free bacon, chopped
1 large onion, chopped
3 medium carrots, peeled and chopped
4 ribs of celery, chopped
4 cloves garlic, crushed
3 (15oz) cans cannellini beans, rinsed and drained
1 (15oz) jar diced tomatoes or fire-roasted diced tomatoes
4 cups vegetable broth, or chicken bone broth
2 tsps paprika sweet or smoked
a small bunch of fresh rosemary and thyme spears (2 - rosemary, 6 - thyme)
2 bay leaves
sea salt and pepper to taste, about q/4 teaspoon each
serve with plain Greek yogurt
garnish with freshly chopped parsley
Instructions:
Start by chopping your veggies, peel, and wash the carrots.
Chop onion, carrots, and celery into small dice.
Make a small herb bunch by tying the herb spears into one single bunch so they're easy to remove.
Heat a large stockpot over medium heat. Once hot, add your chopped bacon in a single layer.
Cook for 3 minutes flipping halfway through until both sides are golden and crisp.
Once the bacon is done, remove from the pan and set aside on a paper-lined plate.
Reserve bacon drippings in the pot.
Add in garlic and sauté until fragrant.
Stir in chopped onion, carrots, and celery, cook until veggies are beginning to caramelize.
Next add in the beans, chicken broth, tomatoes, paprika, and your bay leaves & herb bunch.
Season with sea salt and pepper.
Cover and allow simmer on low for about 20 minutes or until soup is thickened a bit.
Once your soup is done, discard the bay leaves & herb bunch, then ladle your soup into bowls.
Add crispy bacon and a dollop of yogurt on top.
Garnish with freshly chopped parsley and serve warm.