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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