Saturday, October 1, 2016

White Bean and Bacon Vegetable Soup

Adapted from Pioneer Woman Bean With Bacon Soup. Tastes like a homemade version of Campbells Vegetable Soup but with white beans instead of alphabet pasta. Pairs well with cornbread muffins! Also, it's a savory dairy free, gluten free, and low carb recipe. Perfect if you need to take a meal to someone with those needs.

2 tablespoons canola oil (or olive)
1 small onion, grated or minced
1 teaspoon minced garlic
4 cups beef broth (1 box)
3 tablespoons tomato paste
1 large carrot, diced*
1 cup thin frozen green bean, cut into bite size pieces* (*or 1.5-2 cups frozen mixed veggies)
2 (15-ounce) cans white northern beans (drained and rinsed) (or 1 can white and 1 can pinto) 
cooked bacon, crumbled

Heat oil in soup pot over medium low to medium heat. Saute onions and garlic over medium- low to medium heat until tender (5-7 minutes). Pour in a enough broth to cover bottom of pot and whisk in the tomato paste. Add rest of broth and bring to a simmer. Add white beans, green beans, and carrots. Simmer covered for 15 minutes or until carrots are tender. Top individual servings with crumbled bacon.

For thin clear both, leave as is. For thicker broth dissolve 1-2 tablespoons of cornstarch in water and whisk into broth. Simmer for 3 minutes.

Kid Friendly Variation:
Roughly chop onions and saute as directed with garlic. Transfer to blender and add tomato paste and half of the broth. Blend until smooth. Pour back into pot. Use rest of broth to get any remaining mixture off the sides of the blender and back into the pot.