Preparation time
10 minutes
Ready in
45 minutes
Cooking Time: 35 minutes
Makes
4 to 6 servings
Ingredients
- 4 strips Ontario Bacon, diced
- 2 Ontario Carrots, sliced
- 2 cloves Ontario Garlic, minced
- 1 Ontario Onion, chopped
- 1 large Ontario Potato, peeled and cubed
- 1 container (900 mL) low sodium chicken broth
- 2 cans (19 oz/540 mL) Ontario Navy Beans, drained and rinsed
- 1-1/2 tsp (7 mL) smoked paprika
- 1 bay leaf
- 3/4 tsp (3 mL) salt
- 1/2 tsp (2 mL) each dried thyme leaves and pepper
- Pinch cayenne pepper (or to taste)
- 1 can (354 mL) 2% or fat-free evaporated milk
Instructions
In large pot, cook bacon over medium heat, stirring often, until almost crisp. Remove bacon pieces to paper towel-lined plate; drain all but 1 tbsp (15 mL) of the bacon fat from pot.
Add carrots, garlic, onion and potato to the pot; cook, stirring and scraping any brown bits, for about 3 minutes, until starting to soften. Add broth, beans, 1 cup (250 mL) of water, paprika, bay leaf, salt, thyme, pepper and cayenne pepper; bring to boil. Cover, reduce heat to low and simmer for 15 minutes or until vegetables are tender.
Stir in milk and reserved bacon; heat through. Discard bay leaf.
Nutritional Information
1 Serving :
Protein: 21 grams
Fat: 6 grams
Carbohydrate: 56 grams
Calories: 368
Fibre: 9 grams
Sodium: 850 mg