Light Bean and Bacon Soup

Directions

This is an old standby recipe that I have used for years. Perfect when I want something warm, hearty, and filling, without killing my diet.

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I made this last night with turkey bacon as I had that handy, adding some olive oil to compensate for the lack of bacon drippings. I usually add an additional cup or water than what is called for in the recipe, as it is more of a stew without it. I suggest serving with a cheese/herb biscuit or cornbread, along with a salad.

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From Cooking Light.

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3 bacon slices, chopped

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1 cup chopped onion

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1 tablespoon chili powder

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1 1/2 teaspoons dry mustard

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1 1/2 cups water

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1 tablespoon dark molasses

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1 tablespoon red wine vinegar

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2 (15-ounce) cans cannellini beans or other white beans, drained

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1 (14.5-ounce) can diced tomatoes with garlic and onions, undrained

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Preparation

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Cook bacon in a large saucepan over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan.

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Add onion, chili powder, and mustard to drippings in pan; sauté 3 minutes. Stir in bacon, water, and remaining ingredients; bring to a boil. Reduce heat, and simmer 7 minutes. Partially mash beans with a potato masher.

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Yield

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4 servings (serving size: 1 1/4 cups)

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Nutritional Information

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CALORIES 361(28% from fat); FAT 11.2g (sat 3.8g,mono 4.6g,poly 1.7g); PROTEIN 20g; CHOLESTEROL 15mg; CALCIUM 132mg; SODIUM 804mg; FIBER 2.2g; IRON 6.8mg; CARBOHYDRATE 47.9g

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Cooking Light, MARCH 2002

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