Cooking Instructions
- 1
Dice bacon and cook over medium high heat in a large Dutch oven.
- 2
When cooked and crispy, place in a paper towel lined bowl and set aside.
- 3
Dice onion, carrots and celery.
- 4
Leave 2 Tbsp. of the bacon grease in pot and saute diced onion, celery, carrots and garlic until tender.
- 5
Add in beans, chicken broth and salt and pepper. You do not need that much salt as the bacon will be salty already.
- 6
Heat to a boil; reduce heat to low and simmer covered for 1 hour.
- 7
Open lid and bask in the aroma... :)
- 8
Using a ladle, remove half of soup and place in a blender, blend on low until incorporated.
- 9
Place back into pot and add the can of tomato sauce and 3/4 of the cooked bacon.
- 10
Continue to heat on low until soup is warm and bubbly.
- 11
Top with remaining bacon. Enjoy!
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