Soups on!

The weather is getting cooler here. I don’t do well in cold weather. I like it warm. My oven is currently on vacation, refusing to heat to the temperature it needs to be to bake so I thought I would try soup. I miss my bean and bacon soup from Campbell’s. I can’t have it anymore since it’s not gluten free so this is my attempt at a grown-up version. It actually turned out well, yep, I’m as surprised as the rest of you who know my  kitchen skills.

Bean and Bacon Soup
3 cans of cannelloni beans (rinse and drain them)
6 cups of chicken stock, I used a gluten free brand
2 big cloves of garlic minced
1/2 can of tomato paste

Put all of that in a large pan, bring to a boil then reduce heat to a simmer for about 30 min. Stir it once in awhile.

While the beans are cooking:
Chop
1 medium onion
2 large celery ribs
4 med. sized tomatoes
1/4 cup Italian flat leaf parsely
1 tablespoon of basil

IN a large skillet over medium high heat pour about 2 tablespoons of olive oil (or go 2 times around the pan)
saute the onion and celery until the onion is soft and translucent.
Add the tomatoes and
1 teaspoon of salt
1 teaspoon of SPIKE seasoning
Cook about 5 minutes.

Then add the vegetables to the bean pan, add the parsley and basil. Here is where I made a big mistake. I added 5 pieces of bacon, the flavor it gave the soup was great, but take the bacon out of the soup before you serve it! It isn’t pretty folks.
Cook 15-20 min.
Serve with Romano cheese sprinkled on top if you can have dairy.

About Diana Brandmeyer

Christian author Diana Lesire Brandmeyer writes historical and contemporary romances set from the Midwest to the Mountains. She’s written Mind of Her Own, Frontier Legacy Brides, Small Town Brides, and A Time for Love, among others. Once widowed and now remarried she writes with humor and experience on the difficulty of joining two families be it fictional or real life. *affiliate links are used on this site. It won't cost you more but those extra pennies keep me stocked in tea, thank you!

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