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October 10, 2010

White Bean and Bacon Soup

Sunday Soup time!
This soup is so easy to make yet so satisfying and yummy. It's rustic and unpretentious, just the way autumn eats should be.

*I cooked the beans myself but using canned is fine (more sodium but so much faster).
3 bacon strips, chopped
1 celery stick, diced
2 medium carrots, diced
1 medium yellow onion, chopped
4 garlic cloves, minced
2 c cooked white beans
4 c broth (chicken or beef)
A generous handful of basil, chiffonaded
Salt/cracked black pepper

*How to cook white beans: place 1c dried beans into medium pot and fill with water, almost to the top. Add 2 tsp salt and cover with lid. Bring to boil and simmer for about 1h15m, or until fully cooked. Drain.
Soup: On medium heat, render bacon in medium soup pot, about 5m. Drain off half of the fat. Add garlic and saute for 1m. Add celery, carrots, onion, a pinch of salt and 1/2 tsp pepper. Saute for 5m, until onion is translucent. Add beans and broth, cover with lid and bring to boil. Remove lid and simmer for 15m. Re-season if necessary. Stir in basil. Enjoy. And don't forget to share ; )

...this is my third post in a row of a recipe with bacon. If I keep going like this, I might have to start seeing a cardiologist.


soop said...

I made your black bean soup. Really liked it! The leftovers chill in brick form in my boyfriend's freezer. I read somewhere that a splash of balsamic vinegar can be used for black bean soup, and I added it on a re-heat. I don't know if it tastes better with the vinegar, but it tastes different-good. So that's an option, too. I guess.

Pam said...

This is one of my very favorite soups... it looks great.