Wednesday, March 14, 2012

Bean and Bacon Soup

Husb loves this soup. Out of a can. I figure there has to be a better way. It was very good. Hearty and flavorful

Bean and Bacon Soup

1 1lb bag of dried navy beans
8 slices of bacon
2 onions, diced
3 stalks of celery, diced
2 bay leaves
Pinch of ground clove
4 cups chicken stock
Salt and pepper to taste
1 15oz can of diced tomatoes, with juices

Soak the beans in 10 cups of water for an hour (or soak overnight per the bag instructions). Drain

Cook the bacon to very crispy. Save a few tbsp of the bacon fat.

Saute the onion and celery in the bacon grease until soft. Add a splash of chicken stock to deglaze pan.

In a large pot (or dutch oven, or crock pot) put veggies and pan juice, beans, 6 slices of the crumbled bacon, bay leaves, clove, and remaining chicken stock. Not the tomatoes in juice.

Bring to boil, reduce heat, and simmer for 2 hours (or on low all day in crock pot)

30 minutes before serving, add the tomatoes, puree 2 cups of bean mixture and the tomatoes and juice and add back to the soup. Bring back to heat and serve. Top with crumbled bacon pieces.

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