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Ingredients Edit

  • 5 Slices bacon
  • 2 Cloves garlic, minced
  • 1 Onion, chopped
  • 2 Carrots, thinly sliced
  • 3 Cans (16 oz.) Bush’s navy beans
  • 2 Cans (16 oz.) reduced sodium chicken broth
  • 1 Tsp. black pepper
  • 1 Tsp. cumin

Procedure Edit

In dutch oven or large pot, fry bacon until crisp. Remove bacon and cook garlic, onion, carrots and celery in hot bacon drippings. Add beans and chicken broth to vegetables. Heat until simmering. Crumble bacon. Add pepper, cumin and crumbled bacon to soup mixture. Serve hot.

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