Bean with bacon soup

This was sort of an on-the-fly recipe makeup. I had a sick hubby and hungry children at home. I think this turned out amazingly awesome though next time I will not add tomatoes, they changed the flavor too much for my liking.


Ingredients:
2 cans canellini beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 medium can crushed or diced tomatoes (I used half of a 28 oz can)
Quart of chicken stock or water
1/2 to 1 lb bacon, chopped (if using the pre-cooked kind microvave it until crispy and crumble/chop into small bits)
1-2 Tbsp olive oil, if using pre-cooked bacon
1 onion, chopped
3 cloves garlic, finely chopped
2 carrots, chopped
2 ribs celery, chopped
Pinch dried marjoram
Pinch dried thyme
Salt and pepper


In heavy bottomed pot cook bacon until desired crispness. Remove bacon, add onions and garlic to pot. If you are using pre-cooked bacon add your olive oil to the pot and saute in that. Cook until translucent.

Add carrots and celery, cook for a few more minutes until softened.



Add all other ingredients including bacon to pot. Turn heat up and bring to simmer. Simmer covered stirring occasionally for about an hour.

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