Bacon Bean Soup
Pull things out of the pantry to make a delicious soup in no time!
Ingredients
- 1 tbsp olive oil or whatever oil or grease you have on hand
- 3 slices thick bacon or use precooked chopped bacon or substitute pancetta
- 1 medium onion, chopped or use frozen pre-chopped onion
- 2 cloves garlic minced or use garlic paste, garlic powder or granulated garlic
- 1 tsp dry oregano add other spices/herbs
- 1 tsp Better Than Bouillon Ham paste
- 1/2 tsp smoked paprika or use any paprika or dried chili powder
- 8 oz sliced mushrooms, white or cremini or use 1 can of sliced mushrooms
- 1 15 oz can diced tomatoes, preferably fire roasted
- 1 quart chicken stock homemade or canned
- 1 15 oz cans white beans or navy beans, or both or substitute whatever beans you have on hand
- 1/2 cup orzo, regular or whole wheat
- salt and pepper to taste
- water as needed
- 1/2 cup spinach or kale, if desired
Instructions
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Heat the oil in the soup pot or a Dutch oven. Add the chopped bacon and cook about half way to being crispy.
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Add the onion and mushrooms and continue to cook, stirring often to move the bacon, mushrooms, and onion around. Once the onion is softened, and the bacon crispy, add the garlic and stir for about 30 seconds. Don't burn the garlic.
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Add the oregano, Better Than Bouillon and the can of tomatoes. Use the tomato can, & half a can of water. Mix it all together. Add in the chicken stock. Bring to a simmer.
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Once it gets hot, add in the beans, and let simmer 5 minutes. All the vegetables should be softened now.
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Add the orzo and cook 8-10 minutes. I also added a handful of frozen chopped spinach I had left in the freezer. Kale would also work, or wilt in some fresh greens if you like. Turn off and let it sit 5 minutes. Season to taste. If it gets too thick, add more water to your preferred consistency.