Cook bacon until crisp; set aside. Cook chopped onions, celery, and carrots in bacon drippings in a large saucepan until softened. Add chicken broth, beans, rosemary, thyme, and 1/4 of the cooked bacon. Simmer, covered, 20 minutes.
Bacon and bean soup for the win! Our soup is packed with bacon flavor while pureed beans add a creamy texture without the addition of cream.
Servings and Ingredients
|15 slice(s) Hy-Vee Hickory House thick-sliced applewood-smoked bacon, chopped and divided|
|1 (10-oz.) container Hy-Vee Short Cuts chopped onions, celery, and carrots|
|2 tbsp. bacon drippings|
|1 (32-oz.) container Hy-Vee 33%-less-sodium chicken broth|
|3 (15-oz. each) cans Great Northern beans, drained and rinsed|
|1 tsp. fresh rosemary, chopped|
|½ tsp. fresh thyme, chopped, plus additional for garnish|
|2 tbsp. Hy-Vee tomato paste|
|Hy-Vee croutons, for serving|
Things To Grab
- Large saucepan
- Food processor or blender
Puree half of the mixture in a food processor or blender; return to saucepan. Add 2/3 remaining bacon and tomato paste. Heat until hot. Serve topped with remaining bacon and garnish with croutons and additional fresh thyme, if desired.