On the stove is bean and bacon soup. Perfect with grilled cheese and a drink of choice (mine is usually milk). I make a lot of soups in the winter and most of them are not big hits with Chris. Mostly because they contain things like vegetables and do not have enough (or any) meat. So I created this soup today to please my hungry husband. And it worked like magic, he ate three bowls.
Bean and Bacon Soup
Dice and then saute five strips of bacon in a large pot.
Once browned, add one and a half cups of diced carrots, two to three stalks of diced celery, and one medium diced onion.
Add (a little) salt, a half teaspoon of pepper, a teaspoon of garlic powder (only because I didn’t have any fresh garlic), and one tablespoon of grill seasoning. Let the veggies saute in the bacon renderings until cooked through but not mushy (about ten minutes).
To the pot, add one can of drained great northern beans, one can of condensed tomato soup, and two cans of beef broth.
Bring to a bowl and then simmer until ready to eat.
It’s delish, I promise. And there’s enough for leftovers the next day even if someone eats three bowls. And I always think soup tastes better the next day so I’m sure it will be even better tomorrow.
Today is a lazy day at home, our first one since we started running around for the Christmas madness last week. I’ve got two sick kids (Harper has pneumonia and Ellie has a scratchy voice and a runny nose) so we needed a day of nothing to start trying to feel better. It’s not working yet, but fingers crossed.
Tonight Chris and I are heading to a delicious little Italian restaurant where we spent our first Valentine’s day (almost seven years ago) to celebrate a friend’s thirtieth birthday. I’m looking forward to a few hours away from needy children.
Hope you’re spending the day somewhere warm, dry, and cozy. Maybe reading a book in bed or watching a movie while half-asleep on the couch. Because that’s what I’m dreaming of doing right now.