Tomato, white bean, and bacon soup is the perfect use for garden tomatoes.
Recipe adapted from one submitted byVerrill Farmfor The Best of Tastes cookbook fundraiser for Concord Family Service.
Tomato, White Bean, Bacon Soup
We’ve used canned white beans here for their convenience.
Elise Bauer
Use a slotted spoon to remove bacon from the pan.
Set on a plate lined with a paper towel.
Drain off all but 1 Tbsp of bacon fat.
Elise Bauer
Add the chopped onion to the pot, cook in the bacon fat on medium heat until soft.
Add the minced garlic and cook a minute more.
Add the chopped peeled potatoes and cook a few minutes more.
Elise Bauer
Add the tomatoes and chicken broth.
Bring to a boil, lower heat to maintain a simmer.
Cover and cook until potatoes are cooked through, about 20 minutes (or longer).
Elise Bauer
Stir in the brown sugar.
Add half of the beans to the mixture.
Add bacon to the soup and the rest of the beans.
Elise Bauer
Add salt and pepper to taste.
Serve with crusty bread.
Elise Bauer
Elise Bauer
Elise Bauer
