Bean and Bacon Soup

3 hours Cook: 3 hours

462 calories per serving view nutrition facts

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Ingredients

2	cups	pinto beans, dried
1	teaspoon	salt
1/2	teaspoon	black pepper
4	each	bacon slices	cut in squares
4	each	carrots	chopped
4	each	celery stalks	chopped
1/2	teaspoon	thyme	dried
1	clove	garlic	peeled and minced
4	ounces	tomato paste
2	tablespoons	olive oil
1	each	onion	chopped
1	tablespoon	wine vinegar

Directions

Cover the washed beans with 6-8 cups of water and bring to a boil.

Reduce heat, cover and boil gently for 1 hour and then simmer while still covered.

Stir about every 15 minutes for the ENTIRE time the beans are cooking.

After the beans have been cooking for about 1 hour and 45 minutes chop the onion and celery and carrots.

Slice the four slices of bacon into 1 inch squares.

Saute the onion, celery and bacon squares in the olive oil for about 10 minutes.

Add to the beans along with the thyme, chopped carrots and tomato paste.

Simmer uncovered for another hour until the beans are tender and slightly mash the beans.

Add the salt, pepper and wine vinegar before serving.

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Nutrition Facts

Serving Size 270g

Amount per Serving

Calories 462 16% of calories from fat

	% Daily Value*
Total Fat 8.0g	12%
Saturated Fat 1.0g	6%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 708mg	30%
Total Carbohydrate 76.0g	25%
Dietary Fiber 19.0g	77%
Sugars 11.0g
Protein 23.0g	47%

Vitamin A	218%		Vitamin C	34%
Calcium	17%		Iron	35%

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

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