White Bean Soup with Peppers and Bacon (Revised)
- Number of Servings: 8
Ingredients
1-1/2 cups dried great white northern beans5 slices turkey bacon2 cups chopped red bell pepper2 cups chopped onion1 cup chopped carrot1/4 teaspoon black pepper1/8 teaspoon ground red pepper4 garlic cloves, minced6 cups fat-free, less sodium chicken broth1/2 cup chopped fresh parsley
8 servings:
1. Sort and wash beans; place in a large Dutch Oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans.
2. Cook the bacon in pan over medium heat until crisp. Remove bacon from pan; crumble and set aside. Add bell pepper and the next 6 ingredients (bell pepper through minced garlic) to drippings in pan; saute 10 minutes or until browned. Stir in the broth, scraping pan to loosen brown bits. Add beans. Bring to a boil; cover, reduce heat, and simmer 1 hour or until beans are tender.
3. Place 3 cups of the bean mixture in a blender, and process until smooth. Return the pureed mixture to pan. Stir in the bacon and parsley. Yield: 8 servings (1 serving size: 1 cup).
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For SLOW COOKER RECIPE
Complete step 1.
2. Cook the bacon in pan over medium heat until crisp. Remove bacon from pan; crumble and set aside. Add bell pepper and next 6 ingredients to drippings in pan; saute 10 minutes or until browned.
3. IN large crock pot, add broth, drained beans and vegetables. Cook on low overnight. 30 minutes prior to serving, stir gently and add crumbled bacon and parsley.
Yield 8 servings (serving size 1 cup)
Number of Servings: 8
Recipe submitted by SparkPeople user OBERONE.
1. Sort and wash beans; place in a large Dutch Oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans.
2. Cook the bacon in pan over medium heat until crisp. Remove bacon from pan; crumble and set aside. Add bell pepper and the next 6 ingredients (bell pepper through minced garlic) to drippings in pan; saute 10 minutes or until browned. Stir in the broth, scraping pan to loosen brown bits. Add beans. Bring to a boil; cover, reduce heat, and simmer 1 hour or until beans are tender.
3. Place 3 cups of the bean mixture in a blender, and process until smooth. Return the pureed mixture to pan. Stir in the bacon and parsley. Yield: 8 servings (1 serving size: 1 cup).
----
For SLOW COOKER RECIPE
Complete step 1.
2. Cook the bacon in pan over medium heat until crisp. Remove bacon from pan; crumble and set aside. Add bell pepper and next 6 ingredients to drippings in pan; saute 10 minutes or until browned.
3. IN large crock pot, add broth, drained beans and vegetables. Cook on low overnight. 30 minutes prior to serving, stir gently and add crumbled bacon and parsley.
Yield 8 servings (serving size 1 cup)
Number of Servings: 8
Recipe submitted by SparkPeople user OBERONE.
Nutritional Info Amount Per Serving
- Calories: 110.4
- Total Fat: 2.3 g
- Cholesterol: 3.4 mg
- Sodium: 573.0 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 4.4 g
- Protein: 7.4 g
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