Lunch: Tomato Bean Soup Recipe

Ingredients

1 pound dried great northern beans
4 cups chicken broth
2 cups water
2 bay leaves
7 bacon strips, diced
3 cups thinly sliced onion
2 cups thinly sliced celery
2 large carrots, thinly sliced
1/2 pound fully cooked smoked sausage, diced
4 garlic cloves, minced
2 teaspoons sugar
2 cans (28 ounces each) diced tomatoes, drained
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon hot pepper sauce

Instructions

Place beans in a Dutch over or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
Drain beans and discard liquid; return beans to Dutch oven. Add broth, water and bay leaves; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until the beans are tender.
Meanwhile, in a large skillet, cook bacon, onion, celery and carrots until vegetables are crisp-tender, about 12 minutes. Add sausage, garlic and sugar; cook for 5 minutes. Remove with a slotted spoon to Dutch oven. Stir in tomatoes; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until beans begin to bread apart and soup thickens, stirring occasionally. Add salt, pepper and pepper sauce. Discard bay leaves before serving.

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