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Bean with Bacon Soup


  • 4 TBS olive oil
  • pound rindless bacon, diced
  • 4 large carrots, cut into thick coins
  • 2 medium onions, chopped
  • 2 leeks, washed and sliced
  • 4 stalks celery, diced
  • 6 ripe tomatoes, chopped
  • head large cabbage, shredded
  • 3 cans of butter beans, with canning fluid
  • 3 bay leaves
  • 7 sprigs of thyme
  • 2 tsp salt
  • black pepper to taste
  • 4 cups vegetable stock (chicken stock would also work)
  • 4 cups cold water


  • Gently fry bacon in olive oil
  • Add carrots, onions, leeks and celery and continue to fry until the vegetables start to soften (they will become translucent). Stir often.
  • Add tomatoes, cabbage, butter beans, bay leaves, thyme and garlic
  • Season with salt and pepper, then add reserved bean liquid, stock and cold water
  • Simmer, covered, for 10 minutes

NOTE: Amounts of bacon and beans are to taste. The more of each, the heartier the soup.

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