Sunday, June 16, 2013

{soups-salads-and-salad-dressings} Bean with Bacon Soup

 

Bean with Bacon Soup
©From the Kitchen of Deep South Dish
Prep time: 15 min
Cook time: 2 hours
Yield: About 6 to 8 servings
1 pound bag of dry navy (pea) beans
8 slices of bacon
1 cup of chopped onion
1/2 cup chopped carrots
1/4 cup chopped celery
1 teaspoon of minced garlic
1/2 of a 6-ounce can of tomato paste
2 teaspoons of kosher salt
8 turns of the pepper grinder
Pinch of thyme
1 bay leaf
1 tablespoon of chicken base (like Better Than Bouillon)
8 cups of water, pork, vegetable or chicken stock or broth, or a combination
1/4 teaspoon of Liquid Smoke (like Colgin), optional
Couple dashes of red pepper flakes, or Cajun seasoning (like Slap Ya Mama), optional
Hot sauce, for the table
The night before, place the beans into a pot or large bowl, cover with water and let soak overnight.
When ready to cook, drain the beans and set aside. Use kitchen shears to cut the bacon into pieces into a soup pot or Dutch oven; cook over medium high heat until softened but not crisp. Add the onion, carrots and celery and cook and stir until softened about 5 minutes. Add the garlic and the tomato paste. Cook and stir until the tomato paste begins to slightly brown. Add the drained beans; stir. Add in the salt, pepper, thyme, and bay leaf; stir in the chicken base, water, stock or broth, and bring to a boil. Reduce heat and simmer, partially covered, for 2 hours or until the beans are tender. The last 10 minutes of cooking, remove 2 cups of the soup and whirl it in a blender until creamy. Add back to the soup pot. Add the Liquid Smoke and pepper flakes or Cajun seasoning, if desired.
Add a sandwich or a nice mixed garden salad with a slice of cornbread. Pass hot sauce at the table.
Cook's Notes
I use Camellia brand navy beans. I also used 4 cups of pork stock for half of the water. The water was reserved and frozen from cooking my boiled cheater pulled pork.
Source: http://deepsouthdish.com

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