Bean and Bacon Soup
Ingredients
3 bacon slices, chopped
1 cup chopped onion
1 tablespoon chili powder
1 1â„2 teaspoons dry mustard
1 1â„2 cups water
1 tablespoon dark molasses
1 tablespoon red wine vinegar
2 (15 oz) cans cannellini beans or other white beans, drained
1 (14.5 oz) can diced tomatoes with garlic and onions, undrained
Directions
Cook bacon in a large saucepan over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan.
Add onion, chili powder, and mustard to drippings in pan; sauté 3 minutes. Stir in bacon, water, and remaining ingredients; bring to a boil. Reduce heat, and simmer 7 minutes. Partially mash beans with a potato masher.
Yield: 4 servings (serving size: 1 1â„4 cups)
Calories 361 (28% from fat); Fat 11.2g (satfat 3.8g, monofat 4.6g, polyfat 1.7g); Protein 20g; Carbohydrate 47.9g; Fiber 2.2g; Cholesterol 15mg; Iron 6.8mg; Sodium 804mg; Calcium 132mg
I’d add 2 or 3 extra slices of bacon. Guess that makes it less “lightâ€. Oh well. Don’t get the preconceived notion that this is anything like Campbell’s bean and bacon soup. It’s very different but yummy.