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Bacon Bean Soup

Ingredients
 

3 slice back bacon
3 stalks celery, chopped
2 medium carrots, chopped
1 medium onion, chopped
1 cup chopped turnip
3 cup beef broth
1 bay leaf
1/2 tsp thyme
1 can (19oz) kidney or pinto beans, drain, ed and rinsed




 
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Preparation
 
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.

Origin: Light & Easy Choices Shared by: Sharon Stevens.

 

 
Servings: 8

 

 

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