Bean with Bacon Soup

Ingredients

2 cans White Northern Beans
2 medium carrots
1 small red onion
3 strips thick cut applewood bacon
2 stalks of celery
1 tsp Parsley
1 tsp Basil
1 tsp oregano
1 tsp crushed red pepper flakes
2 cloves of garlic, minced
1 tsp paprika
1 tsp cumin
1 can low sodium chicken stock
1/4 c shredded cheese




Directions:

1. Saute celery, carrots, onions and garlic in a tablespoon of olive oil in a large soup pot add about a tsp of salt. Cook for about 10 to 15 minutes until vegetables are soft and sweated out. 

2. Cut three strips of bacon in to 1/4 in. pieces and cook off with aromatics until brown. Once all is cooked off, drain any excess bacon fat, and then add in seasonings, cook them until fragrant.

3. Add in drained northern beans, and stir, coating them completely with seasonings, aromatics and bacon. Cook for about 5 minutes on medium heat.

4. Add in chicken stock, and bring to a boil, boil for about 5 minutes , then add in shredded cheese, taste to adjust for salt and pepper, reduce heat to simmer and let simmer for about 15 to 20 minutes until soup thickens. 

Serves 4.