White Bean and Bacon Vegetable Soup

Adapted from Pioneer Woman Bean With Bacon Soup. Tastes like a homemade version of Campbell’s 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.

1 small onion, roughly chopped

2 large garlic cloves (or 2 teaspoons minced garlic)

2-4 cups beef broth* OR water with beef broth paste

1 small can tomato sauce (or 3 T tomato paste)

1 small bag of frozen mixed veggies (carrots, peas, corn, green beans)

1 can white northern beans (drained)

1 can pinto beans (drained)

1 can chili beans (NOT drained)

optional topping for serving:

cooked bacon, crumbled or store bought bacon bits 

*amount of broth depends on how much broth ratio you like in your soup

Directions

Wrap onion and garlic in a piece of foil and put inside a large stove top pot or an Instantpot. Add everything else. The foil wrapped ball will float. Bring to boil and let simmer covered for at least 20 minutes on stove or cook on high pressure for 15 minutes in the Instanpot. Remove the foil and carefully empty the onion and garlic and ladle some of the broth to a blender or large measuring glass. Use the blender or an immersion blender to puree the onion and garlic into the broth until smooth. Pour it back into the soup pot and stir.

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.

Top individual servings with crumbled bacon.