Peas and Green Beans with Bacon

Peas and Green Beans with Bacon 4 slices bacon 2 cups frozen green beans thawed 3/4 cup vegetable broth Swanson 1/2 cup condensed cream of celery soup Campbell’s 3 cups frozen petite peas Birds Eye Salt and pepper Heat a large skillet over medium-high heat. Add bacon; fry until crispy, turning frequently. Remove and drain bacon on paper towels. Drain all but 2 tablespoons bacon fat from skillet. Add green beans to reserved bacon fat; saute over medium-high heat for 3 minutes. Stir in vegetable broth and celery soup; heat through. Stir in peas; cook for 4 to 5 minutes or until liquid is almost completely reduced. Chop cooled bacon into bits; add to peas and green beans. Cook for 1 more minute. Season to taste with salt and pepper. Serve warm.