Category
Soups & Stews
Servings
4
Ingredients
- 4 slices bacon, cut into 1in. pieces
- 1 medium onion, chopped
- 3c reduced-sodium chicken broth
- 2 cans navy or Great Northern beans, 15oz. each, drained and rinsed
-
1 can tomatoes, 15oz., diced
-
1⁄2t dried thyme
- 1⁄2t cumin
- 1t salt
- 1⁄2t black pepper
Directions
- Heat a medium stock pot on Medium-High (375°F) until hot.
Add the bacon and cook for 5 min. or until the slices begin to brown, stirring frequently.
Add the onions and cook for another 5 min. or until the onions are tender, stirring occasionally. Remove any excess pan drippings.
Stir in the remaining ingredients.
Increase the heat to High (425°F) and bring the soup up to a boil.
Reduce heat to Medium-Low (175°F) and simmer for 5–10 min. to blend the flavors.
Using a potato masher, mash beans to slightly thicken soup.
