1. In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon grease in the pot.
2. Add the beef to the pot and cook until browned on all sides. Remove the beef and set aside.
3. Add the onion, carrots, celery, and garlic to the pot. Cook until the vegetables are soft, about 5 minutes.
4. Add the tomatoes, white beans, chicken broth, bay leaves, thyme, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. In a separate bowl, beat the eggs. Slowly pour the beaten eggs into the soup, stirring constantly to create egg ribbons.
6. Add the cooked beef back to the pot and simmer for an additional 10 minutes.
| Calories | Protein | Carbs | Fat |
|---|---|---|---|
| 350 | 25g | 20g | 15g |
