Friday, October 21, 2011

Bacon Bean Soup

6 ounces bacon, diced
3 cans Northern beans, drained
1 can diced tomatoes, undrained
1 onion, peeled and chopped
2 ribs celery, sliced
5 carrots, peeled and sliced
2 cloves of fresh garlic, peeled and chopped
1 red pepper, chopped
1 tomato bullion
1 teaspoon dried rosemary or 1 fresh sprig of rosemary
salt and pepper to taste
about 10 cups of chicken broth

Cook bacon in medium skillet over medium-heat until crisp. Drain fat, set bacon aside.
Add all ingredients to crock pot.
Cover and cook on LOW for 6-8 hours. Remove rosemary sprig, if using fresh.  Slice rosemary, that you took out and add to soup before serving, also can add more crisp bacon on top.
Isn't this colorful!
Enjoy on a cold night!

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