bean & bacon soup

source: the tasty kitchen {modified}

this is a hearty & rustic soup, & it's super easy to make. we paired it with buttermilk cornbread -- yum-O!

1/2 pound bacon
2 tablespoons butter
1 bay leaf
1 onion, diced
2 carrots, diced
2 stalks celery, diced
4 cloves garlic, minced
1/2 cup white wine
3 cans {15 ounces} navy beans, drained & rinsed
1 tablespoon italian seasoning
salt & pepper
4 cups chicken stock
green onions, chopped {optional}


1. cook the bacon until crispy, & crumble. reserve 2 tablespoons bacon grease.

2. add bacon grease & butter to a soup pot over medium-high heat. once the butter is melted, add the onion, carrots, celery, & garlic. cook until onion & celery are soft & the garlic is fragrant, about 5 minutes.

3. add the white wine, & let simmer for 3-5 minutes.

4. add the beans, italian seasoning, salt, & pepper. use the back of your spoon or a potato masher to mash some of the beans up. {this helps the soup thicken.}

5. add chicken stock, & bring to a boil. reduce heat, & let simmer for 30-45 minutes, until thickened.

6. add the bacon at the end. garnish with green onions, if desired.

5-6 servings