Homemade Bean & Bacon Soup

 I made this soup a few weeks ago and really loved it.  Like the author of the blog (where it came from) Taste and Tell,  I grew up eating (and liking) Campbell's canned Bean & Bacon soup.  I recently tried the canned stuff again and was so sad to find that I didn't like it anymore; it was too salty, tasted "off", and was just not enjoyable.  I was happy to come across this recipe, and was also happy to see how simple it looked (there is one hour of simmering time, so plan ahead).  You use canned beans and the soup still has such great flavor. Even most of my kids enjoyed this.

Homemade Bean & Bacon Soup
adapted from Taste and Tell

8 oz. raw bacon, diced
1 cup diced yellow onions (or just one onion, chopped)
1 cup diced carrots
1 cup diced celery
2 cloves garlic, minced
4 cups reduced-sodium chicken broth
3 cans (15 oz each) Great Northern beans, drained and rinsed
salt and pepper to taste
1 can (8 oz) tomato sauce

1.  Cook the bacon in a soup pot or Dutch oven until crisp. Remove with a slotted spoon to a paper towel lined plate. Drain and discard all but about 2 tablespoons of the bacon grease.

2.  To the remaining hot bacon grease, add the onions, carrots and celery. Cook over medium heat until they start to soften, about 5 minutes. Add the garlic and cook an additional minute. Stir in the chicken broth and drained beans. Season to taste with salt and pepper. Bring to a low boil, then reduce the heat to low and let the soup simmer for 1 hour.

3. Remove half of the soup to a blender or food processor. Process until smooth. Return the puree to the soup pot and stir into the remaining soup. (Or- transfer some soup to a heat-proof container and use a stick blender.  Or use a stick blender in the pot, only blending some of the soup.)  

4.  Add the tomato sauce and ¾ of the reserved bacon and stir to combine. Taste and season to taste with salt and pepper. Let the soup simmer until it is heated through, about 5 minutes. Serve topped with the remaining bacon.

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