Bean with Bacon Soup

Ok - so this is a classic soup, and I always forget how great it is, until I make it again! This is one of those soups where you can really change it up a lot, depending on your tastes, but this is a good basic starter recipe, and it's one of my own.

1 Bag of 15-Bean soup mix

10 Bacon strips, trimmed of excess fat & chopped
1 Medium onion, chopped
2 Cloves garlic, chopped

1 Large (48 oz) can of chicken stock
1 28 oz Can of chopped tomatoes
1 Whole bay leaf
1 tsp Crushed red pepper flakes
Salt & Pepper to taste

4-5 Celery ribs, sliced
4-5 Carrots, sliced
6 Medium potatoes, cut into chunks

Quick soak for beans: Place beans in a large stock pot & fill pan half way with cold water. Bring to a boil, boil for 2 minutes and then remove from heat & cover for 1 hour.

Meanwhile, turn crock-pot on high & place in chopped bacon, onion, & garlic. Cover and let simmer while beans are cooking. When beans are done, drain in a colander and rinse well. Add beans to crock-pot, along with chicken stock, tomatoes, bay leaf & spices. Reduce heat to low & simmer, covered, for at least 4 hours.

Add chopped celery, carrots & potatoes, and then allow to simmer for another 4 hours, or until beans are cooked and veggies are tender.

Now, of course, you can always do this in a big stock pot on the stove - works just as well, and of course is a little faster!

Enjoy!