Wednesday, November 27, 2013

Hearty Bean and Bacon Soup

Ingredients -
1lb bag of dried Great Northern beans (rinsed and soaked overnight per directions)
20-25 baby carrots (chopped in thirds)
1 small onion (chopped)
32oz. Chicken broth
Pepper and salt
5 slices bacon
Olive oil
Chopped Kale (about five large leaves, stems removed)
1 russet potato (peeled and diced)

In a heavy bottom pot or Dutch oven add the beans, broth salt and pepper.  (a little extra water may be required) Bring the beans to a boil, and then reduce heat to simmer - covered.
In a frying pan add five slices of bacon.  Cook slow on simmer turning as needed.  (Don’t cook too crisp)  Remove bacon and set aside.  When cooled chop the bacon and add to the beans.
Add chopped onion and carrots to the bacon grease with a bit of olive oil. (Tbsp?) Sprinkle a little salt and pepper.  Cook until onions are softened.   Add the onions, carrots, kale and the diced potato to the simmering beans.
Allow to simmer for a couple hours, then enjoy!
I simmered for a couple hours then turned it off until the next day.  I heated it for my lunch and dinner for everyone knows soup and stew are better the next day!

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