Tomato Soup with White Beans and Bacon Recipe

1/4  lb.		bacon, diced
1/2  cup		large onion, chopped
2		cloves garlic,s minced
2  cups		peeled, chopped potatoes (recommend Yukon Gold)
6  cups		peeled, chopped fresh tomatoes (or canned whole tomatoes with juice)
2  cups		chicken broth
1  tablespoon		dark brown sugar
1/2  cup		white beans, drained
1		Salt and pepper to taste

Tip: For nutritional information on all the ingredients in Tomato Soup with White Beans and Bacon Recipe just click on each ingredient name. Then adjust the serving size for any Tomato Soup with White Beans and Bacon Recipe ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

* To peel fresh tomatoes, cut a shallow cross on one end, blanch in boiling water for about 30 seconds, remove from boiling water and the peels should easily come off.
Method

1 Cook bacon on medium heat in a large saucepan until lightly browned and fat is rendered. Use a slotted spoon to remove bacon from the pan. Set on a plate lined with a paper towel.

2 Add the chopped onion to the pot, cook in the bacon fat on medium heat until soft. Add the minced garlic and cook a minute more. Add the chopped peeled potatoes and cook a few minutes more.

3 Add the tomatoes and chicken broth. Cook until potatoes are cooked through, about 20 minutes (or longer).

4 Stir in the brown sugar. Add half of the beans to the mixture. Use an immersion blender to blend about half of the soup mixture (or blend half of the soup in a standing blender and return to the pot).

5 Add bacon to the soup and the rest of the beans. Add salt and pepper to taste.