Today's recipe uses canned white beans to make bean and bacon soup, but instead of the usual pork bacon, substitutes healthier turkey bacon.
splash of vegetable oil
6 diced slices of turkey bacon
1 cup diced, peeled carrot
1 cup diced onion
1/2 cup diced celery
2 minced cloves of garlic
sprinkling of dried thyme
3 15-ounce cans of navy beans
4 cups chicken broth
handful of chopped green onion (optional)
salt and pepper, to taste
Get started by cooking the turkey bacon, but since it doesn't take long to cook, you'll want to cut all the vegetables you need before heading to the stove.
Then, add a splash of vegetable oil to a heavy bottomed soup pot and crisp up 6 diced slices of turkey bacon.
Then, take the bacon out of the pan and add another splash of vegetable oil to the pot, and add about 1 cup diced, peeled carrot, about 1 cup diced onion, 1/2 cup diced celery and 2 minced cloves of garlic, and add a sprinkling of dried thyme.
While you're keeping your eye on the vegetables and stirring them around, take a minute to drain three 15-ounce cans of navy beans.
Once the onions are translucent, add 4 cups chicken broth and add the drained white beans, stir those in and bring it up to a simmer.
Then adjust the heat on that so it's gently simmering along for 10 to 15 minutes.
At that point, you can use a potato masher to gently mash the beans up a little bit, or use a hand blender to give it a somewhat smooth, somewhat chunky consistency.
Then, fold in the crispy bacon and an optional handful of chopped green onion, and season it to taste with a little salt if it needs it and a good crack of black pepper, and it's good to go.