Bean and Bacon Soup
This simple soup is great for kids' lunch boxes. Pack into an insulated thermos and provide some cheese crackers, baby carrots, and shredded Cheddar cheese for topping the soup.
- 1 8-ounce package bacon
- 1 onion, chopped
- 1 14-ounce can diced tomatoes, undrained
- 2 15-ounce cans pinto beans, drained
- 2 cups chicken broth
In large saucepan, cook bacon until crisp. Drain bacon on paper towels, crumble, and set aside. Drain off all but 2 tablespoons bacon drippings.
Cook onion in drippings over medium heat for 3 to 4 minutes. Add remaining ingredients and bring to a simmer.
Simmer for 10 to 12 minutes, then use a potato masher to mash some of the beans. Add reserved bacon, stir, and simmer for 5 minutes longer.
Serve immediately or pour into warmed insulated thermoses and store up to 6 hours.