Bean and Bacon Soup
Bakery Cornbread
Ingredients
- 1 (10-oz) pkg mirepoix
- 1 Tbsp olive oil
- ½ Tbsp minced garlic
- ½ tsp dried thyme
- 3 cups chicken broth
- 1 (15-oz) can cannellini beans, rinsed and drained
- 1 (6-oz) pkg Canadian bacon, chopped
Instructions
- Cook mirepoix in hot oil in a Dutch oven 5 minutes or until tender. Add garlic and thyme; cook 1 minute.
- Add broth, beans, and Canadian bacon; bring to a boil, reduce heat, and simmer about 5 minutes or until thoroughly heated.
Side Dish Ingredients
- ½ (16-oz) pkg bakery cornbread
Side Dish Instructions
- Warm cornbread, if desired, and serve with soup.
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