Ham & Bean Soup

Directions

Note: Wash hands with soap and water.
1. In a large skillet, add bacon in a single layer; place for medium heat and cook for 5 minutes per side or until cooked through and crispy. Remove from skillet with tongs and place on a paper-towel-lined plate; set aside.
2. Remove all but 2 tablespoons bacon grease from skillet and place back over medium heat. Add butter, onion, celery, carrots and garlic and sauté for 5 to 8 minutes or until vegetables are tender.
3. In a large soup pot or Dutch oven, add cooked vegetables, ham, vegetable stock, both beans, basil, thyme and salt and pepper to taste and place over medium-high heat; bring to a boil. Reduce heat to low and simmer for 20 minutes or until heated through.
4. Serve in bowls topped with bacon slices.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!