- 15 minutes
- 1 hour
This hearty soup is sure to warm you up on a chilly day! With bacon and brown sugar, it's full of flavor and protein.
- Cook the bacon in a Dutch oven until crisp. Remove with a slotted spoon and place on a plate lined with a paper towel. Set aside.
- Add to hot bacon grease, onions, carrots, and celery. Cook over medium heat and stir occasionally with a wooden spoon. Cook until they are soft, about 5 minutes. Add the garlic and cook for a few more minutes. Stir in chicken broth and beans. Season with salt and pepper. Bring to a boil and then reduce heat to low and let the soup simmer. Simmer for 50-60 minutes, or until thickened.
- Remove half of the soup and place in a blender or food processor. Pulse until smooth. Return the soup puree to the Dutch oven and stir with the remaining soup. Add the tomato paste and season again with salt and pepper if needed. Serve with chunks of crisp bacon pieces.