White-Bean Soup with Peppers and Bacon

White-Bean Soup with Peppers and Bacon
Photo by Becky Luigart-Stayner

Ingredients

  • 1 ½ cups dried navy beans
  • 2 cups chopped onion
  • 1 teaspoon onion powder
  • 1 teaspoon sugar
  • 1 ½ cups dried navy beans
  • ¼ teaspoon black pepper
  • 2 cups chopped onion
  • + 19 more ingredients
    • 1 teaspoon sugar
    • 1 teaspoon onion powder
    • 1/8 teaspoon ground red pepper
    • 5 bacon slices
    • ½ cup chopped fresh parsley
    • 2 cups chopped red bell pepper
    • 1 cup chopped carrot
    • 1 teaspoon garlic powder
    • 2 cups chopped red bell pepper
    • 4 garlic cloves, minced
    • 4 garlic cloves, minced
    • 1 cup chopped carrot
    • 1/8 teaspoon ground red pepper
    • ½ cup chopped fresh parsley
    • 3 (16-ounce) cans fat-free, less-sodium chicken broth
    • 5 bacon slices
    • 1 teaspoon garlic powder
    • ¼ teaspoon black pepper
    • 3 (16-ounce) cans fat-free, less-sodium chicken broth

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans. Cook the bacon in pan over medium heat until crisp. Remove bacon from pan; crumble and set aside. Add bell pe...

View full recipe at My Recipes

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