Well, summer’s over. It’s time from richer, heavier soups.
I based this Bean and Bacon Soup on a recipe from Cooking Classy, which has become my go-to source when I’m looking for something new and interesting to try. With a few substitution–black beans and kidney beans instead of navy beans, Monterey Jack instead of shredded mozzarella–I already had most of the ingredients on hand, so this was an easy one.
Tasted great, too.