Great Northern Bean Soup with Bacon
A soup perfect for a crisp Fall night.
Servings 10
Calories 434kcal
Ingredients
- 1 pound Dried Great Northern Beans rinsed and sorted
- 8 cups chicken stock divided
- 1 scoop Lard
- 1 bay leaf
- 1 pound thick-sliced bacon cooked until crispy
- 1 sweet onion finely chopped
- 3 large carrots chopped, about 1 ¼ cups
- 3 large celery ribs chopped, about 1 ¼ cups
- 4-5 garlic cloves minced
- 1 Tablespoon Soup Seasoning Mix 1 teaspoon each dried thyme and rosemarry
- Salt and freshly ground pepper
Instructions
- Wash beans and pick out any misfits. Place beans in a crock pot, along with the lard and bay leaf. Cover with 4 cups of chicken stock. Cook on low for 5-6 hours or until tender. Check crock pot periodically to make sure beans don't go dry. Add more stock if necessary.
- Cook the bacon, turning, until browned and crisp, about 7 minutes. Drain, reserving the fat and bacon separately.
- Heat a tablespoon of the bacon fat in a skillet. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 5 minutes. Stir in garlic and cook until fragrant, about 40 seconds.
- Once the beans are tender, add the cooked vegetables, remaining 4 cups broth and soup seasoning mix to the crockpot. Cook for one hour.
- Add half the cooked, chopped bacon to the soup. Let it cook for 30 minutes.
- Discard the bay leaf, spoon soup into bowls, garnish with some of the remaining chopped bacon and serve.
Notes
This recipe can easily be cooked stove top. Use a 6-quart Dutch oven to cook the beans, covered. Then follow the recipe from there. Easy!
Nutrition
Calories: 434kcal | Carbohydrates: 41g | Protein: 21g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 600mg | Potassium: 1037mg | Fiber: 10g | Sugar: 7g | Vitamin A: 3643IU | Vitamin C: 6mg | Calcium: 104mg | Iron: 3mg
