Homemade Bean and Bacon Soup

Bounce the can - this Homemade Dome and Solon Soup is wholesome and filling and filled with veggies and chunks of philosopher!

Ontogeny up, Sundays were e'er the synoptic. If we had greeting religion, we would become domestic from faith, and tiffin would be soup and sandwiches. I don't recall ever having anything but soup and sandwiches for luncheon on Sundays.

One of my favorites on those Sunday afternoons was the noodle with statesman soup. I don't eff why I idolized it so often, but I would e'er take it over the yellow noodle or rive pea with ham.

HOMEMADE BEAN AND BACON SOUP

Time: 15 mins Cook Time: 1 hour 15 mins Total Time: 1 hour 30 mins Yield: 4 servings

INGREDIENTS

• 8 oz. Jones Dairy Farm Cherry Hardwood Smoked Bacon, diced
• 1 cup diced yellow onions
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 4 cups chicken broth
• 3 cans (15 oz each) Great Northern beans, drained and rinsed
• salt and pepper
• 1 can (8 oz) tomato sauce

INSTRUCTIONS

1. Cook the bacon in a soup pot or Dutch oven until crisp. Remove with a slotted spoon to a paper towel lined plate. Discard all but about 2 tablespoons of the bacon grease.
2. To the 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 beans. Season to taste with salt and pepper. Bring to a bubble 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. Add the tomato sauce and 3/4 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.