Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups turkey bacon, cooked and crumbled
- 1 (15 ounce) can great northern beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Step 2: Stir in the crumbled turkey bacon, thyme, and rosemary. Cook for another minute, stirring frequently, to allow the spices to bloom.
- Step 3: Add the great northern beans, kidney beans, and chicken broth to the pot. Bring the mixture to a boil, then reduce heat and simmer for at least 20 minutes, or up to an hour, allowing the flavors to meld. The longer it simmers, the richer the flavor.
- Step 4: Season with salt and pepper to taste.
- Step 5: Serve hot. You can garnish with a sprinkle of fresh parsley or a dollop of sour cream if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop, stirring occasionally, to avoid scorching the bottom.
- Serve with a crusty bread roll for dipping into the flavorful broth.
- For extra depth of flavor, consider toasting the thyme and rosemary briefly in the oil before adding the vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American