Heat the olive oil in a large pot over medium heat. Add the onion, carrot and celery, and cook until softened, stirring occasionally. Add the thyme leaves and cook for about 30 seconds.
Add the broth and tomato juice, stir. Add 2 cans of the beans. Bring to a boil and then reduce to a simmer. Simmer uncovered for 20 to 30 minutes, or until heated through and slightly thickened.
Puree with an immersion blender to thicken, soup should still be chunky, not perfectly smooth. Add the remaining can of beans and the bacon. Season with salt and pepper to taste.
Yields 4 to 6 servings
Originally Submitted
3/29/2013
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