Ingredients
- Turkey bacon: 8 slices
- Olive oil: 1 tablespoon
- Yellow onion: 1 medium, chopped
- Celery: 2 stalks, chopped
- Carrots: 2 medium, chopped
- Garlic: 2 cloves, minced
- Chicken broth: 6 cups
- Great Northern beans: 1 (15-ounce) can, rinsed and drained
- Dried thyme: 1 teaspoon
Instructions
- Step 1: Dice the turkey bacon into small pieces. In a large pot or Dutch oven, cook the turkey bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Step 2: Add olive oil to the pot. Add the chopped onion, celery, and carrots and cook until softened, about 5-7 minutes.
- Step 3: Stir in the minced garlic and dried thyme and cook for another minute until fragrant.
- Step 4: Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Step 5: Add the rinsed and drained Great Northern beans and the cooked turkey bacon to the pot. Simmer for another 5 minutes, or until the beans are heated through.
- Step 6: Season with salt and pepper to taste before serving.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through.
- Garnish each bowl with a dollop of plain Greek yogurt or a sprinkle of fresh parsley for added flavor and richness.
- For a smoky depth, consider adding a pinch of smoked paprika alongside the dried thyme when sautéing the vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American