Cut the bacon into pieces about ¼-inch thick. In a medium-sized pot over medium heat, cook the bacon, stirring now and then, until it's crispy. Use a slotted spoon to transfer the bacon onto a plate lined with paper towels.
In the same pot, add the onions and sauté for 1 minute or until they become slightly see-through.
Toss in the garlic and continue cooking for an additional 30 seconds.
Mix in the Worcestershire sauce, red beans, diced tomatoes, and mixed vegetables, stirring the mixture occasionally for another minute.
Pour in the chicken broth and reincorporate the crispy bacon.
Season the broth with salt and pepper, then increase the heat until the soup begins to bubble gently.
Turn down the heat to low and let the soup simmer for 10 minutes, giving it a stir occasionally.
Add the pasta to the pot and simmer on low heat. Cook until the pasta is perfectly tender yet firm to the bite, which should take about 6 to 8 minutes.
Ladle the hot soup into a bowl and serve immediately. Enjoy!
Notes
Layer Flavors: Start by sautéing onions, carrots, and celery to create a flavor base. This simple step adds depth to your soup.
Pasta Perfection: To avoid overcooked pasta, add it to the soup according to its cooking time, usually in the last 10 minutes.
Bean Benefits: Use a variety of beans for texture and flavor. If using canned, rinse them to remove excess salt and starches.
Veggie Variety: Chop veggies in uniform sizes to ensure even cooking. Use any vegetables you have on hand to add nutrients and color.