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Loaded + Super Satisfying Bean Soup
Because you’re gonna need something EASY + DELICIOUS to feed all of your people throughout the colder months!
Let’s make it hearty, nourishing, inexpensive, & SIMPLE!
As with most soups – it tastes even better the next day, so double or triple your batch while you’re at it, and your future self will thank you!
6-8 servings
Ingredients:
- 6 slices nitrate-free bacon, chopped
- 1 large onion, chopped
- 3 medium carrots, peeled and chopped
- 4 ribs of celery, chopped
- 4 cloves garlic, crushed
- 3 (15oz) cans cannellini beans, rinsed and drained
- 1 (15oz) jar diced tomatoes or fire-roasted diced tomatoes
- 4 cups vegetable broth, or chicken bone broth
- 2 tsps paprika sweet or smoked
- a small bunch of fresh rosemary and thyme spears (2 – rosemary, 6 – thyme)
- 2 bay leaves
- sea salt and pepper to taste, about q/4 teaspoon each
- serve with plain Greek yogurt
- garnish with freshly chopped parsley
Instructions:
Start by chopping your veggies, peel and wash the carrots.
Chop onion, carrots, and celery into small dice.
Heat a large stock pot over medium heat. Once hot, add your chopped bacon in a single layer.
Cook for 3 minutes flipping halfway through until both sides are golden and crisp.
Once the bacon is done, remove from the pan and set aside on a paper lined plate.
Reserve bacon drippings in the pot.
Add in garlic and sauté until fragrant.
Stir in chopped onion, carrots and celery, cook until veggies are beginning to caramelize.
Make a small herb bunch by tying the herb spears into one single bunch so they’re easy to remove.
Next add in the beans, broth, tomatoes, paprika, and your bay leaves & herb bunch.
Season with sea salt and pepper.
Cover and allow to simmer on low for about 20 minutes or until soup is thickened a bit.
Once your soup is done, discard the bay leaves & herb bunch, then ladle your soup into bowls.
Add crispy bacon and a dollop of yogurt on top.
Garnish with freshly chopped parsley and serve warm.
Enjoy!
❤Rachel
Ingredients
- 6 slices nitrate free bacon, chopped
- 1 large onion, chopped
- 3 medium carrots, peeled and chopped
- 4 ribs of celery, chopped
- 4 cloves garlic, crushed
- 3 (15oz) cans cannellini beans, rinsed and drained
- 1 (15oz) jar diced tomatoes or fire roasted diced tomatoes
- 4 cups vegetable broth, or chicken bone broth
- 2 tsps paprika sweet or smoked
- a small bunch of fresh rosemary and thyme spears (2 - rosemary, 6 - thyme)
- 2 bay leaves
- sea salt and pepper to taste, about q/4 teaspoon each
- serve with plain Greek yogurt
- garnish with freshly chopped parsley
Instructions
- Start by chopping your veggies, peel and wash the carrots.
- Chop onion, carrots, and celery into small dice.
- Make a small herb bunch by tying the herb spears into one single bunch so they're easy to remove.
- Heat a large stock pot over medium heat. Once hot, add your chopped bacon in a single layer.
- Cook for 3 minutes flipping halfway through until both sides are golden and crisp.
- Once the bacon is done, remove from the pan and set aside on a paper lined plate.
- Reserve bacon drippings in the pot.
- Add in garlic and sauté until fragrant.
- Stir in chopped onion, carrots and celery, cook until veggies are beginning to caramelize.
- Next add in the beans, broth, tomatoes, paprika, and your bay leaves & herb bunch.
- Season with sea salt and pepper.
- Cover and allow to simmer on low for about 20 minutes or until soup is thickened a bit.
- Once your soup is done, discard the bay leaves & herb bunch, then ladle your soup into bowls.
- Add crispy bacon and a dollop of yogurt on top.
- Garnish with freshly chopped parsley and serve warm.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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