Winter's Best Bean Soup
Cook Time 8 hours (LOW)
Prep Time 15 minutes
Makes 8 to 10 servings
|6||ounces bacon, diced|
|10||cups chicken broth|
|3||cans (about 15 ounces each) Great Northern beans, drained|
|1||can (about 14 ounces) diced tomatoes, undrained|
|1||large onion, chopped|
|1||package (10 ounces) frozen sliced or diced carrots|
|2||teaspoons bottled minced garlic|
|1||fresh rosemary sprig or 1 teaspoon dried rosemary|
|1||teaspoon black pepper|
- Cook bacon in medium skillet over medium-high heat until just cooked; drain and transfer to slow cooker. Add remaining ingredients.
- Cover; cook on LOW 8 hours or until beans are tender. Remove rosemary sprig and mince the leaves before serving.
Place slices of toasted Italian bread in bottom of individual soup bowls. Drizzle with olive oil. Pour soup over bread and serve.
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