Pepper Bacon Bean and Spinach Soup Recipe

Pepper Bacon Burnt End, Bean and Spinach Soup

Makes 8 servings

1 1/2 pound dry white beans

2 carrots, peeled and cut into 1-inch pieces

2 celery stalks, cut in 1-inch pieces plus celery tops

1 yellow onion, chopped

1 tablespoon chopped garlic

1 sprig fresh rosemary

Olive oil

1 (32-ounce) carton chicken bone broth

1 pound package Fantasma’s Finest Black Pepper Bacon Burnt Ends(can substitute sliced pepper bacon)

1 (14-ounce) package frozen chopped spinach

In a slow cooker, add beans and fill the crock 2 inches above the beans. Add carrots, celery, onions, garlic, rosemary, salt, and a splash of olive oil. Cook the beans on low heat for 6 hours. Drain beans.

Heat the oven to 350 degrees. Lay bacon on a rack set over a baking sheet. Place bacon in the oven and cook for 15-20 minutes or desired doneness. Remove bacon from oven and allow to cool slightly. Slice the burnt ends.

Place 1 pound of beans in a large soup pot. Add chicken broth to the beans and heat over medium-high heat. Remove soup pot from the heat and using an immersion blender to puree the beans.

Place soup pot back on the burner and add frozen spinach, stirring until heated through. Add ½ pound beans and sliced bacon burnt ends and continue to stir occasionally until soup is heated through.