Doin' Some Cookin'... Bean and Bacon Soup

The PSL (Pumpkin Spice Latte) is back at Starbucks which obviously means that Fall is here, not according to the calendar or the 95+ degree days we've been having here in Houston but by Starbucks' standard it's Fall!

If Starbucks can get us ready for Fall a couple weeks early so can I with this Bean and Bacon Soup. In reality the temperature won't feel like Fall in a couple of weeks and there is only a month or two out of the year that it makes sense to eat soup.

This soup is hearty, filling, and packed full of flavor. Leftovers are even better the next day because the flavors have more time to meld.

Bean and Bacon Soup

Adapted From: Cooking Classy

Makes 5 Servings

Stars of the Show:

• 10 slices smoked bacon, diced
• 1 tbsp onion powder
• 1 1/2 cup celery, diced
• 1 tbsp garlic, minced
• 5 1/2 cups low-sodium chicken broth
• 2 1/2 tbsp tomato paste
• 1 1/2 tsp sugar
• dried thyme, to taste
• 3 (15 oz) cans navy beans, drained and rinsed
• salt and pepper, to taste
• shredded mozzarella, for topping, optional

And Action:

Cook bacon in a large pot until browned and crisp transferring bacon to a paper towel lined plate leaving 2 tbsp bacon drippings in the pot. Heat drippings over medium-high heat and add the celery. Saute 4 minutes and then add the garlic and then saute 2 minutes. Add in chicken broth, tomato paste, onion powder, sugar, thyme, and beans. Stir in 3/4 of the bacon. Season with salt and pepper. Bring to a boil then reduce heat to low and allow to simmer, stirring occasionally, about 30 minutes. Transfer 2  1/2 cups of soup into a food processor and blend until smooth. Stir pureed mixture back into soup. Serve soup with shredded cheese. Enjoy!