30 Minute White Bean and Tomato Soup |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This hits the spot for a quick meal on blustery fall days! Ingredients:
4 slices bacon |
1 medium onion, chopped |
3 cups chicken broth |
2 (15 ounce) cans great northern beans, drained and rinsed (can substitute navy beans) |
1 (14 1/2 ounce) can diced tomatoes |
1/2 teaspoon dried thyme |
1/2 teaspoon ground cumin |
Directions:
1. Cut bacon into 1 inch slices and cook over medium high heat in a soup pot. Cook, stirring frequently, for 5 minutes or until beginning to brown. Add onion and cook for 5 minutes stirring occasionally. Remove any excess pan drippings.
2. Stir in broth, beans, tomatoes, thyme and cumin. Over high heat bring to a boil. Reduce heat to medium low and simmer 5-10 minutes. With a potato masher, mash beans about 15 times to slightly thicken the soup.
3. Serve with garlic bread!
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