Bean, Bacon and Pepper Soup

Name: Bean, Bacon and Pepper Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 5 slices bacon; 1 bay leaf; 850 grams cannellini beans, with liquid; 2 carrots, chopped; 2 stalks celery, chopped; 946 milliliters chicken broth; 1 teaspoon dried thyme; 4 cloves garlic, minced; 1 teaspoon garlic powder; 0 teaspoons ground cayenne pepper; 1 teaspoons ground black pepper; 1 teaspoon onion powder; 3 onions, chopped; 118 milliliters chopped parsley; 1 red bell pepper, chopped; 1 teaspoon white sugar; 1 Tbsp Worcestershire sauce

Bean, Bacon and Pepper Soup

Need a gluten free and dairy free main course? Bean, Bacon and Pepper Soup could be a great recipe to try. One serving contains 298 calories, 15g of protein, and 8g of fat. This recipe serves 6. This recipe covers 26% of your daily requirements of vitamins and minerals. A mixture of carrots, celery, cannellini beans, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Autumn will be even more special with this recipe.

Instructions

In a large pot over medium high heat, saute the bacon until crisp.

Ingredients you will need

Bacon

Equipment you will use

Pot

Drain the fat, leaving about 2 tablespoons in the pot. Crumble the bacon, reserving for later for garnish.

Ingredients you will need

Bacon

Equipment you will use

Pot

Add the onions, carrots, red bell pepper, celery and garlic to the pot and saute in the bacon fat for 10 minutes.

Ingredients you will need

Red Pepper

Bacon Drippings

Carrot

Celery

Garlic

Onion

Equipment you will use

Pot

Stir in the sugar, ground black pepper, cayenne pepper, garlic powder, onion powder, bay leaf, thyme and Worcestershire sauce. Now pour in just a small amount of chicken stock to deglaze the pan. (Note: This removes all of the caramelized particles from the bottom of the pan.)

Ingredients you will need

Worcestershire Sauce

Ground Black Pepper

Cayenne Pepper

Chicken Stock

Garlic Powder

Onion Powder

Bay Leaves

Sugar

Thyme

Equipment you will use

Frying Pan

Add the beans and the rest of the stock and continue to cook over medium high heat for 10 to 15 minutes, or until all vegetables are tender.

Ingredients you will need

Vegetable

Beans

Stock

In a food processor or blender, puree 3 cups of soup at a time, adjusting seasoning if necessary. Return all pureed soup to the pot, stir in the parsley and crumbled bacon and simmer for 10 more minutes.

Ingredients you will need

Real Bacon Pieces