Bacon Potato White Bean And Red Pepper Soup Recipe

Ingredients for Bacon Potato White Bean And Red Pepper Soup

• Thick Slab Bacon
• 2 tablespoons butter
• Onion
• Leeks
• Carrot
• Celery Rib
• Red Pepper
• Beef Broth
• Seasoning Salt
• White Pepper
• 2 pounds potatoes, peeled and diced
• White Kidney Beans

How to Make Bacon Potato White Bean And Red Pepper Soup

1. Place 1 pound of bacon in a large saucepan and cover with water.
2. Simmer over moderately high heat for 5 minutes.
3. Drain the bacon and pat it dry with paper towels.
4. Wipe out the saucepan and return the bacon to the pan.
5. Fry over medium-high heat until golden and crisp, about 4 minutes.
6. Remove the bacon, reserving it for later. Discard all but 2 tablespoons of the bacon fat from the pan. Wipe the pan clean with paper towels.
7. Add 2 tablespoons of butter to the pan and reduce heat to medium.
8. Add 1 medium onion, chopped, and 1 red bell pepper, chopped, and saute until softened, about 5 minutes.
9. Add 2 pounds of potatoes, peeled and diced, and saute for 2 minutes.
10. Add 6 cups of vegetable broth, 1 (15-ounce) can of cannellini beans (rinsed and drained), 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
11. Bring to a simmer, then reduce heat to low, cover, and cook for 45 minutes, or until the potatoes are very tender.
12. Stir in 1/4 cup chopped fresh parsley (optional).
13. Serve hot, garnished with the reserved crispy bacon.