Bean, Bacon and Pepper Soup

Recipe View In a large Dutch oven or heavy-bottomed pot over medium-high heat, cook the bacon until crispy. (5-7 minutes)

Recipe View Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving the rendered bacon fat in the pot. Crumble the bacon once cooled.

Recipe View Add the onions, carrots, red bell pepper, celery, and garlic to the pot with the bacon fat. Sauté until the vegetables are softened and slightly caramelized. (8-10 minutes)

Recipe View Stir in the sugar, ground black pepper, cayenne pepper, garlic powder, onion powder, bay leaf, thyme, and Worcestershire sauce. Cook for 1 minute, stirring constantly, until fragrant.

Recipe View Pour in a small amount of the chicken broth (about 1/2 cup) to deglaze the pot, scraping up any browned bits from the bottom. (1 minute)

Recipe View Add the cannellini beans (with their liquid) and the remaining chicken broth. Bring to a simmer.

Recipe View Reduce the heat to medium-low, cover, and cook for 15-20 minutes, or until the vegetables are very tender.

Recipe View Remove the bay leaf. Using an immersion blender, carefully blend the soup until smooth. Alternatively, let the soup cool slightly and then puree in batches in a regular blender, being cautious when blending hot liquids. Adjust seasoning to taste with salt and pepper.

Recipe View Return the pureed soup to the pot. Stir in the chopped parsley and crumbled bacon. Simmer for 5-10 minutes to allow the flavors to meld.

Recipe View Serve hot, garnished with additional chopped parsley and a sprinkle of crumbled bacon.