Speedy Bean & Bacon Soup

Let’s face it: Aliens vs. Preda­tors is a bet­ter love sto­ry than Twilight.

  • Ingre­di­ents:
  • 4 strips of bacon
  • 1 large car­rot, cut into chunks (about 34 cup )
  • 2 stalks cel­ery, chopped (about 1 cup )
  • 1 medi­um onion, chopped (about 1 cup )
  • 4 cloves gar­lic, chopped
  • 2 15-oz. cans great north­ern beans, drained
  • 2 tbsp. fresh chopped parsley
  • 1 14 tsp. kosher salt
  • 12 tsp. black pepper

In large dutch oven, fry bacon until crisp. Remove and drain on paper tow­els. Let cool, chop, and set aside.

Over medi­um heat, add car­rot to the pan drip­pings in the dutch oven and sautée for 5 minutes.

Add the cel­ery, onion, and gar­lic, stir­ring well and cook­ing for 3 min­utes. Add the beans and 2 cups water.

Bring to a boil, cov­er, and reduce heat to low. Let sim­mer for 10 minutes.

Uncov­er, and with a pota­to mash­er, par­tial­ly mash the bean mix­ture until it thick­ens slight­ly. Stir in the pars­ley, salt, pep­per, and bacon.

Serve hot.

Makes 4–6 servings.