Hearty Bean Soup

I love this soup and it is loaded with fiber and iron.  My mom made this when I was growing up and now I make it for my own family.  Even my very picky 2 year old will eat it…  I presume it is the BACON!!   The only thing that comes to mind when I think of the way Luke reacts to bacon is that Beggin’ Strips commercial with the dog running around saying “bacon, bacon, bacon!” 😉

Anyhoo, I have a photo copy of this recipe and it has a bar code on it, so I think it is from a can of Bush’s Best beans.

Hearty Bean Soup

2 #300 cans (I presume these are the 15.8-ounce cans) Bush’s Best Navy Beans, undrained (I couldn’t find Navy beans, so I used Great Northern)

3 slices Bacon

1/4 cup Green Pepper, chopped

1/4 cup Onion, chopped

1/2 cup Carrot, chopped

1 clove Garlic, minced

1 #303 can (I used a 14.5-ounce can) Diced Tomatoes

1 cup Water

1 tsp. Salt

1/4 tsp. Pepper

1/2 tsp. Sugar

2 tsp. Parsley Flakes

• Cook bacon in a large heavy skillet until crisp. Drain and set aside. Leave about 1 tablespoon of drippings in pan and add green pepper, carrot and onion and saute until soft. Add garlic and cook about 1 minute more.

• Add tomatoes.

• Stir in beans with liquid, salt, peper, and sugar. Stir to incorporate. Add water.

• Simmer 30 minutes to one hour.

• Add crumbled bacon and parsley flakes. Cook 5 minutes more.

• Serve.

This soup is even better the next day when rewarmed.

I got a great idea from Kim over at Gluten Free Is Life, and I am now adding a salad every night with dinner.  My boys love salad and will eat pretty much any vegetable with a little bit of Ranch dressing.  I am also adding a fruit salad too.  Last night the fruit salad consisted of blackberries, grapes, apples and kiwi.  The salad additions are a tasty way to make sure my kiddos are getting proper nutrients, but the added fiber fills them up so they don’t immediately ask for dessert when dinner is over! 😀