Hearty Pinto Bean and Bacon Soup

Ingredients

• Bacon (6 strips, chopped)
• Onion (1 medium, diced)
• Garlic (3 cloves, minced)
• Carrots (2 medium, diced)
• Celery (2 stalks, diced)
• Pinto beans (1 cup, dried (soaked overnight))
• Chicken broth (6 cups)
• Bay leaf (1)
• Dried thyme (1 teaspoon)
• Dried oregano (1 teaspoon)
• Salt (1 teaspoon (to taste))
• Black pepper (1/2 teaspoon (to taste))
• Fresh parsley (2 tablespoons, chopped (for garnish))

Instructions

1. In a large pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon from the pot, leaving the rendered bacon grease behind, and set aside on a paper towel to drain.
2. Add the diced onion, minced garlic, diced carrots, and diced celery to the pot. Sauté the vegetables in the bacon grease until they are tender, about 5 minutes.
3. Incorporate the soaked and drained pinto beans, chicken broth, dried oregano, dried thyme, bay leaf, salt, and pepper into the pot. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for approximately 45 minutes, or until the beans are tender.
4. Remove the bay leaf from the soup. Using an immersion blender or a regular blender, puree about half of the soup until smooth. This will create a thick, creamy consistency while still retaining some texture.
5. Return the pureed soup to the heat and stir in the reserved crispy bacon. Allow it to cook for an additional 5 minutes to heat through.
6. Serve the pinto bean and bacon soup hot, garnished with freshly chopped parsley for a pop of color and freshness.