Bean and Bacon Soup

Ingredients:

• 6 strips bacon
• 1 small celery stalk, finely chopped
• 1 medium onion, finely chopped
• 4 tsp. minced garlic
• 2 (15 oz.) cans white kidney beans, not drained
• 2 cups water
• 2 Tbsp. fresh parsley, chopped
• salt and pepper, to taste

Directions:

Cook the bacon in a large saucepan over medium heat until crisp, about 6 to 8 minutes. Transfer bacon with a slotted spoon to a paper or cloth towel, let cool and break into small pieces.

Return the saucepan with bacon drippings to medium heat, add the celery, onion, and garlic and cook for 3 to 4 minutes, or until celery and onion are just tender, stirring well.

Add the beans and water and bring to a boil, cover, reduce heat to low, and simmer for 10 minutes.

Uncover and partially mash the bean mixture until it thickens slightly. Stir in the parsley, bacon, salt, and pepper to taste and serve.

By Deeli from Richland, WA

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