Bean and Bacon soup was my sister's favorite Campbell's soup variety when we were growing up. I loathed it! All those mushy beans in a salty, gloppy broth. I preferred Alphabet or Chicken with Stars.

I must admit that I was an extremely picky eater, subsisting on peanut butter and jelly sandwiches and cold cereal for years. I still don't know how my parents managed to survive how obnoxious I was.




Of course, we all grow up and our tastes change and develop. Now, homemade Bean and Bacon soup is a well loved dish in our house and perfect on a cool autumn evening.

This is the recipe I use. I found it a couple of years ago on Real Simple magazine's website. It is hearty, aromatic and superb!

Bean and Bacon Soup

4 strips bacon
1 large carrot, chopped (about ¾ cup)
2 stalks celery, chopped (about 1 cup)
1 medium onion, chopped (about 1 cup)
4 cloves garlic, chopped
2 15 ½-ounce cans great Northern beans, drained
2 tablespoons chopped fresh parsley
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

In a large Dutch oven or saucepan, fry the bacon until crisp. Remove and drain on paper towels. Let cool, chop, and set aside. Over medium heat, add the carrot to the pan drippings in the Dutch oven and sauté for 5 minutes. Add the celery, onion, and garlic, stirring well and cooking for 3 minutes more. 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 or large slotted spoon, partially mash the bean mixture until it thickens slightly. Stir in the parsley, salt, pepper, and bacon. Serve hot.

Tip: You can substitute lima, cannellini, or borlotti beans for the great Northern beans in this recipe.

Yield: Makes 4 to 6 servings