Bean and Bacon Soup- Mayo Clinic

Bean and Bacon Soup

Makes 4 servings (1 cup each)

Getting started

Equipment you will need: large saucepan, cutting board, knife, spoon, potato masher

Do right away when you get home: action step 1 and 2

Ingredients

Action

3 bacon slices

1. Cook bacon in a large saucepan over medium-high heat until crisp. Remove bacon from pan, reserving 2 tsp. drippings in pan.

1 large onion

2. Meanwhile, chop onion.

1 Tbsp. chili powder

1 1/2 tsp. dry mustard

1 1/2 cups water

1 Tbsp. dark molasses

1 Tbsp. red wine vinegar

2 (15 oz.) cans cannellini beans

1 (14.5 oz.) can diced tomatoes with garlic and onions

3. Add onion, chili powder, and mustard to drippings in pan; sauté 3 minutes. Chop bacon into small pieces and add to pan. Add water, molasses and vinegar to pan. Drain cannellini beans and add to pan along with whole can (un-drained) diced tomatoes. Bring mixture to boil. Reduce heat, and simmer 7 minutes, stirring occasionally. Partially mash beans with a potato masher. Serve immediately.