Bean and Bacon Soup

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NUTRITION per serving: 476 Calories; 9g Fat; 38g Protein; 64g Carbohydrate; 14g Dietary Fiber; 21mg Cholesterol; 2110mg Sodium. Exchanges: 3 1/2 Grain (Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat. Points: 9

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  • 6

Ingredients

  • 2 tablespoons olive oil
  • 1/3 cup chopped onion
  • 1 cup chopped celery
  • 1 clove garlic, minced
  • 1/3 teaspoon dried rosemary
  • 9 ounces Canadian bacon, chopped
  • 3 (15-oz.) cans navy beans, drained and rinsed
  • 2 large baking potatoes, peeled and cut into small pieces
  • 6 cups low sodium chicken broth
  • 4 medium carrots, chopped
  • Black pepper, to taste
  • 1/3 cup chopped parsley

Preparation

Step 1

Heat the oil in a large saucepan over medium heat; add onion and celery and cook for 5 to 6 minutes. Add garlic and cook for 1 minute. Add rosemary and Canadian bacon; cook and stir for about 1 minute. Stir in beans, potatoes, broth, carrots and about 1/4 teaspoon of pepper (or to taste). Bring to a boil then reduce heat to medium-low; cover and simmer, stirring occasionally, for about 20 minutes or until potato is tender. With a potato masher (or the back of a big spoon) mash the beans and potato until they reach your desired consistency. Stir in parsley before serving.

SERVING SUGGESTION: Serve a big spinach salad on the side. Add some whole grain rolls and butter.
VEGETARIAN: Use soy bacon and vegetable broth.
KOSHER: Use soy bacon.
GLUTEN FREE: Make sure Canadian bacon, navy beans and chicken broth are gluten free.

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