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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.