Bean and Bacon Soup (canned or dry beans!)

Step 1

In a large heavy bottomed pan, cook the bacon over medium heat. Remove bacon to a paper towel-lined plate. Remove all but 1 tablespoon of the bacon fat.

Step 2

Add vegetables to pan and cook until onions are translucent and carrots and celery are beginning to soften, 4-5 minutes.

Step 3

Add garlic and tomato paste and cook, stirring, for another minute or until fragrant.

Step 4

Add chicken broth, water, beans, bay leaves, thyme, salt, pepper, and half of bacon. Bring to boil, reduce to simmer and cook, partially covered, for 15-20 minutes or until vegetables are soft.

Step 5

Remove about half of the soup, and puree the remaining soup using either a hand-held immersion blender or a traditional blender. Stir blended and unblended soup together and add remaining bacon, reserving some to garnish, if desired.