Pinto Bean and Bacon Soup

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Bay leaf - 1
• Dried thyme - 1 teaspoon
• Dried oregano - 1 teaspoon
• Chicken broth - 4 cups
• Pinto beans - 3 cans (15 oz each), drained and rinsed
• Celery - 2 stalks, diced
• Carrots - 2 medium, diced
• Garlic - 3 cloves, minced
• Onion - 1 medium, diced
• Bacon - 6 slices, chopped

Instructions

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the bacon grease in the pot.
2. Add the diced onion, minced garlic, diced carrots, and diced celery to the pot. Cook until the vegetables are tender, about 5 minutes.
3. Add the drained and rinsed pinto beans, chicken broth, dried oregano, dried thyme, bay leaf, salt, and pepper to the pot. Bring to a boil, then reduce the heat and simmer for 45 minutes.
4. Remove the bay leaf from the soup. Use an immersion blender or a regular blender to puree about half of the soup until smooth. This will help thicken the soup while still leaving some texture.
5. Return the soup to the heat and stir in the chopped bacon. Cook for an additional 5 minutes to heat through.
6. Serve the pinto bean and bacon soup hot, garnished with fresh parsley.