The key to the quick-cooking of this soup is to use matchstick carrots, which you buy already in little matchstick pieces so they cook up really quickly.
Before starting this recipe, read it through. As you read, gather together all the ingredients, pots, pans and tools that you will need so that everything is at your fingertips before you start. See you in 15! Yield: 10 cups
- 2 and ½ cups low sodium or no-sodium chicken stock, divided
- 3 (16 oz.) cans low-sodium pinto beans (undrained)
- 1 (28 oz.) can diced tomatoes (I prefer petite diced), with juice
- 1 cup matchstick carrots
- 3 Tbsp. maple syrup, divided
- 1 Tbsp. chili powder
- 6 strips bacon
- 2 Tbsp. flour
- black pepper
- Put a large skillet over medium-low heat.
- Put a large pot or Dutch oven over high heat. To it add 2 cups of the chicken broth, pinto beans (with liquid), diced tomatoes (with juice), carrots, 2 tablespoons of the maple syrup and the chili powder. Stir, cover and heat to a simmer, stirring occasionally.
- Meanwhile, add the bacon in a single layer to the preheated skillet. Increase heat to medium-high. Cook until not quite crispy, flipping occasionally.
- While bacon cooks, put flour in a mason jar and add the remaining ½ cup of chicken broth. Put the lid on tightly and shake it all around until well-mixed.
- Transfer bacon to a cutting board. Drain off all but 1 tablespoon of the bacon fat. Add the contents of the mason jar to the fat in the pan. Stir to combine. Cook over medium heat until smooth and bubbling. Use a spatula to transfer the flour mixture to the soup. Stir well. Continue to let the soup simmer as you chop the bacon and add it to the soup.
- Taste the broth and add salt and pepper if desired. Continue to cook the soup at a simmer stirring occasionally until the carrots are softened. Stir in the remaining 1 tablespoon of maple syrup and serve.