Tomato, White Bean, Bacon Soup
Ingredients
- 1/4 pound bacon
- 2 cups onion
- 2 cloves garlic
- 2 cups potatoes
- 6 cups fresh tomatoes
- 2 cups chicken stock
- 1 tablespoon dark brown sugar
- 1 (15-ounce) can white beans
- , to taste Salt and pepper
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Instructions
- Cook bacon on medium heat in a large thick-bottomed pot (5 to 6 quart) until lightly browned and fat is rendered.,Use a slotted spoon to remove bacon from the pan. Set on a plate lined with a paper towel. Drain off all but 1 Tbsp of bacon fat.
- Add the chopped onion to the pot, cook in the bacon fat on medium heat until soft.,Add the minced garlic and cook a minute more.,Add the chopped peeled potatoes and cook a few minutes more.
- Add the tomatoes and chicken broth. Bring to a boil, lower heat to maintain a simmer. Cover and cook until potatoes are cooked through, about 20 minutes (or longer).
- Stir in the brown sugar. Add half of the beans to the mixture. Use an immersion blender to blend about half of the soup mixture (or blend half of the soup in a standing blender and return to the pot).
- Add bacon to the soup and the rest of the beans. Add salt and pepper to taste.,Serve with crusty bread.
Source
Original recipe: View Original
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