Bean and Bacon Soup

A wonderful cold-weather warmer. Just serve with a slice of crusty bread and a tossed salad for a weekend lunch or light dinner.

Ingredients

1/2 cup diced red onion

1/4 cup diced celery and red bell pepper

1 small garlic clove, minced

1 tsp olive or vegetable oil

1 cup canned Italian tomatoes (with liquid), pureed

4 ounces rinsed drained canned white kidney (cannelin) beans

2 slices crisp bacon, crumbled

Method

• In 1-quart microwave casserole combine onion, celery, bell pepper, garlic, and oil; cover with vented plastic wrap and microwave on High (100%) for 3 minutes, until softened, stirring once halfway through cooking.

• Add remaining ingredients and stir to combine; re-cover with vented plastic wrap and microwave on High for 1 minutes, until thoroughly heated.

• MAKES 2 SERVINGS, ABOUT 1 CUPS EACH.

Note:

If you are adding more fiber to your diet, remember to do it gradually, and drink plenty of water.

Back to Legume Entree Recipes