Bean and Bacon Soup

Ingredients

• 1 pound bacon, diced
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 3 (15 ounce) cans white beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh parsley, chopped

Directions

1. In a large pot over medium heat, cook the bacon until crisp. Remove the bacon from the pot with a slotted spoon and set aside.
2. Add the onion, carrots, celery, garlic, and thyme to the pot. Cook for 5 minutes, stirring occasionally.
3. Add the beans, vegetable broth, salt, and pepper. Bring to a boil, reduce heat, and simmer for 10 minutes.
4. Stir in the bacon and parsley and cook for an additional 5 minutes.
5. Serve!

Interesting Facts

• This soup is a great way to use up leftover bacon!
• Beans are a great source of protein and fiber!
• This soup can be frozen for up to 3 months!