Bacon and Bean Soup

60 minutes Prep: 25 minutes Cook: 30 minutes

25 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

3	slices	bacon	back
3	each	celery stalks	chopped
2	medium	carrots	chopped
1	medium	onion	chopped
1	cup	turnip	chopped
3	cups	beef broth
1	each	bay leaf
1/2	teaspoon	thyme
19oz	kidney	red kidney beans	or pinto beans, drained and rinsed

Directions

Prep time: 25 minutes.

When the vegetables are finely chopped it takes only a short simmering time to develop and blend the flavors of the bacon and assorted winter vegetables.

The beans add character and a heartiness that is satisfying.

And an added plus - the soup is better a day or two after it is made.

Store it in a covered container in the refrigerator.

Cut bacon into thin slivers.

In a 12 cup saucepan, combine bacon,celery, carrots, onion, turnip, beef broth, bay leaf and thyme.

Bring to a boil; reduce heat, cover and simmer for 15 minutes or until vegetables are tender.

Add beans and continue to simmer 5-10 minutes or until hot, and flavors are blended.

Remove the bay leaf and ladle into warm soup tureen or soup bowls.

Makes 8 servings.

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Nutrition Facts

Serving Size 134g

Amount per Serving

Calories 25 6% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 201mg	8%
Total Carbohydrate 4.0g	1%
Dietary Fiber 1.0g	4%
Sugars 2.0g
Protein 2.0g	4%

Vitamin A	53%		Vitamin C	4%
Calcium	2%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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Member Review

Sex in A Pan

I'm not a "dessert person"--(I have to admit the title suckered me in, tho lol)--but THIS recipe IS the real deal. My only suggestion is to "drizzle" the melted chocolate as the last step, not "swirl"--the hot chocolate coagulates too fast on a cool dessert base in order to "swirl".