I saw this and promptly changed what we are having for supper! We have everything except the garlic (which I would skip anyway) and the parsley BUT I do have a package of beans sprouts so we'll substitute the beans sprouts. It sounds good to me!
We finished off the Sausage Hash Brown Casserole for brunch so a nice soup for supper will be good. I think we'll have Black Forest Ham and Cheese on a bun with the soup. Mmmm! Here's the recipe for the soup:
Bean and Bacon Soup
3 Tablespoons extra virgin olive oil
1 large onion, chopped
3 celery stalks, chopped including the leaves
2 large cloves garlic, minced
1/2 lb. bacon
2 teaspoons chopped, fresh rosemary
2 (15 oz.) cans Great Northern Beans, drained and rinsed
1 large red potato cut into chunks
4 cups chicken broth
freshly ground pepper
1/4 cup chopped fresh parsley
In a large soup pot, heat oil over medium heat. Saute the onion and celery for 6 minutes. As the onion and celery are softening and cooking, fry up the bacon in a skillet until cooked well, but not too crispy. Add the bacon to the soup pot along with the garlic and rosemary. Cook one minute. Stir in beans, potato and broth. Bring to a boil and then reduce heat to a simmer. Place a cover on the soup pot so it’s a little askew, to let out some of the steam as the soup cooks. Simmer for 15 to 20 minutes, or until the soup is heated through and the potato is tender. Salt and pepper to taste. Garnish with fresh, chopped parsley.
From: http://www.chindeep.com/2012/03/09/bean-bacon-soup/
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