Bacon & Bean Soup
Yield
8 servingsPrep
25 minCook
30 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | slices |
bacon
back |
|
| 3 | each |
celery stalks
chopped |
|
| 2 | medium |
carrots
chopped |
|
| 1 | medium |
onions
chopped |
|
| 1 | cup |
turnip
chopped |
*
|
| 3 | cups |
beef stock
|
|
| 1 | each |
bay leaves
|
*
|
| ½ | teaspoon |
thyme
|
*
|
| 19oz | kidney |
red kidney beans
or pinto beans, drained and rinsed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | slices |
bacon
back |
|
| 3 | each |
celery stalks
chopped |
|
| 2 | medium |
carrots
chopped |
|
| 1 | medium |
onions
chopped |
|
| 237 | ml |
turnip
chopped |
*
|
| 7.1E+2 | ml |
beef stock
|
|
| 1 | each |
bay leaves
|
*
|
| 2.5 | ml |
thyme
|
*
|
|
red kidney beans
or pinto beans, drained and rinsed |
*
|
Directions
Prep time: 25 minutes.
When the vegetables are finely chopped it takes only a short simmering time to develop and blend the flavors of the bacon and assorted winter vegetables.
The beans add character and a heartiness that is satisfying.
And an added plus - the soup is better a day or two after it is made.
Store it in a covered container in the refrigerator.
Cut bacon into thin slivers.
In a 12 cup saucepan, combine bacon, celery, carrots, onion, turnip, beef broth, bay leaf and thyme.
Bring to a boil; reduce heat, cover and simmer for 15 minutes or until vegetables are tender.
Add beans and continue to simmer 5 to 10 minutes or until hot, and flavors are blended.
Remove the bay leaf and ladle into warm soup tureen or soup bowls.
Makes 8 servings.
