Beans, Broccoli, and Bacon Soup
Servings: 8 people
Ingredients
- 10 strips of bacon reserve the drippings
- 1 sweet onion diced
- 1 cup carrots diced
- ½ cup celery diced
- 4 cloves garlic minced
- 1 tsp Worcestershire Sauce
- 1 tsp hot sauce
- 1 tsp dried parsley
- ½ tsp dried oregano
- ½ tsp red pepper flakes
- ¼ cup flour
- 5 cups chicken broth
- 1 cup half-and-half
- salt
- pepper
- 2 cans Great Northern Beans drained and rinsed
- 4 cups broccoli florets cropped into bite sized pieces
Instructions
- In a large pot over medium heat, cook the bacon until crispy, about 8-10 minutes. Remove the bacon from the pot and set it aside to cool.
- Once the bacon has cooled, chop it into small pieces. Reserve 1/2 cup for the soup and set the rest aside for garnish.
- Add the onions, carrots, and celery to the reserved bacon drippings, and sauté until softened, about 10 minutes.
- Stir in the garlic and cook for 1 minute, stirring constantly.
- Add Worcestershire sauce, hot sauce, dried parsley, dried oregano, and red pepper flakes. Continue stirring for 1 minute.
- Sprinkle in the flour and cook for 1 minute, stirring continuously.
- Pour in the chicken stock and half-and-half, bringing the mixture to a boil. Reduce the heat and let it simmer for 10 minutes.
- Add the white beans and broccoli, and simmer for an additional 10 minutes, or until the broccoli is tender.
- Stir in 1/2 cup of the chopped bacon before serving. Taste and adjust the seasoning with salt and pepper, if needed.
- Ladle the soup into bowls and garnish with the remaining chopped bacon. Enjoy!
