Bean And Bacon Soup 2 Food

BEAN WITH BACON SOUP

Steps:

• Pick through the beans and give them a rinse. Put them in a bowl and cover them with water by two inches. Let them soak overnight.Drain the beans and place them in a pot. Add the chicken stock and 4 cups of water. Bring to a boil, then reduce to a simmer. While the beans are cooking, cook the bacon in a large skillet over medium heat until just barely crisp. Remove to a paper towel lined plate. Add 2/3 of the bacon to the beans and reserve the rest for garnish.Drain the bacon grease from the pan and add the onions, carrots, and celery. Season them with some salt and pepper and cook until just beginning to soften, about 3 to 4 minutes. Add the garlic and tomato paste and cook for another minute or two. Add the vegetables to the beans. Add the bay leaf and give it a good stir. Cover and cook on low (to medium-low) until the beans are tender, about 1 1/2 hours. Add a cup of broth if the liquid level gets too low. When ready to serve, taste and add more salt and pepper if needed. If desired, stir in the tomatoes. Serve with chopped reserved bacon and chopped parsley.

BEAN AND BACON SOUP

Steps:

• Cook bacon in soup pot till browned but still limp.
• Remove bacon from pan and reserve two tablespoons bacon fat.
• Cook carrots,onions, and celery in bacon fat over medium heat till soft.
• add beans and broth to soup pot with bacon and veggies.
• Bring to boil and turn heat down to simmer for 1/1/2 hours.
• Season with celery salt and pepper and serve with crusty bread and butter.

BEAN AND BACON SOUP

Steps:

• Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans; discard liquid., In a large saucepan, combine the broth, beans, parsley, bay leaves and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, carrot and celery. Cover and simmer for 20-25 minutes or until vegetables and beans are tender. Stir in bacon. Discard the bay leaves before serving.

BEAN WITH BACON SOUP

Steps:

• Pick through the beans, then rinse and drain them. Put them in a large pot and cover with water by 2 inches. Let soak overnight.
• Drain the beans and return them to the pot. Add the chicken stock and 4 cups of water. Bring to a boil and reduce to a simmer.
• While the beans are simmering, cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Remove to a paper towel-lined plate to drain. Add half the bacon to the beans, reserving the rest for garnish.
• Remove all but 2 tablespoons of the bacon grease from the skillet and add the carrots, celery and onions. Season with some salt and pepper and cook until the vegetables are just beginning to soften, 3 to 4 minutes. Add the tomato paste and garlic and cook for another minute, stirring to combine.
• Using a slotted spoon, add the vegetables to the beans. Add the bay leaves and give it a good stir. Taste to check if it needs any additional seasoning. Simmer until the beans are tender, 1 to 1 1/2 hours.
• When ready to serve, stir in the tomatoes. Serve with the reserved bacon and chopped parsley.

MEDITERRANEAN BEAN AND BACON SOUP

Steps:

• Heat the EVOO in a Dutch oven or medium soup pot over medium-high heat. Add the pancetta and cook until crisp. Add the garlic, celery, carrots, bay leaf, onions and herb bundle and season with a little salt and more pepper. Cook until soft, 7 to 8 minutes. Add the tomato paste and cook, stirring, for 1 minute. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir for 1 minute more. Add the stock and bring to a low boil.
• Add a few ladles of the soup to a food processor along with 1 can of beans and puree until smooth. Return the puree to the soup and stir to combine. Add the remaining can of beans and the kale and cook until the kale is wilted. Season with a hint of nutmeg. Add the cheese rind and simmer for 15 minutes at a low bubble to let the flavors combine. Adjust the seasonings.
• Remove the cheese rind, herb bundle and bay leaf from the soup. Ladle the soup into shallow bowls and top with shaved Parmigiano-Reggiano and a drizzle of EVOO. Serve with bread for mopping.

BEAN AND BACON SOUP

Steps:

• Preparation Check the beans for stones.
• Pour boiling water over beans and let stand 1 hour or soak overnight and drain.
• Finely chop the bacon ends and pieces, or fat saved from a smoked ham, and cook it on a medium fire in a big pot to render the fat.
• Be sure the crumbs of fat are nicely browned, like crisp bacon.
• Add the cut up veggies (you can change the amounts to suit yourself, and add others too, ad lib) and saute in the fat.
• Add a few cloves of mashed garlic if you like it.
• Drain the beans and rinse them.
• Add the water or stock, beans and ham hock and herbs and spices.
• Bring to the boil, simmer for 1 1/2 to 2 hours, maybe even more depending on beans, until they are very tender.
• Cut the fat and skin from the ham hock and dice it and return to the soup.
• I often cook a couple of extra ones and have beans and hocks as a meal.
• Season with salt and pepper.
• You can skim the fat, but in the cold winter, it tastes good.
• The colder it is, the better you will like fatty soups.
• If you cook it long enough, the beans and everything will break down and puree, combining with the fat to make a"creamy" consistency, that is much admired by"beanies.
• "I like to finish the soup with sliced kielbasa.

BEAN AND BACON SOUP

Steps:

• Add the oil to a dutch oven and once heated up add the onion, celery, garlic, and back bacon. Cook and stir until the celery starts to get soft.
• Add the water, vegetable bouillion, carrot, potato and bay leaves and bring to a boil.
• Turn heat down to low but keep the soup at a very gentle boil for about 20 minutes or until the carrot and potato are soft.
• Add both cans of beans and simmer for another 15 minutes.

BEAN AND BACON SOUP

Steps:

• Fry bacon until crisp. Remove from pan and reserve. Leave about 1 tbsp bacon fat in skillet. Add carrots, celery, garlic, and onion. Saute until softened, about 10 minutes.
• Add salt, pepper, thyme, and tomato paste.
• Add beans, chicken broth, and water.
• Simmer, covered, until vegetables are done and soup is the consistency you like.
• Additional water can be added if it gets too thick. Partially mash before serving.

REAL SIMPLE BEAN AND BACON SOUP

Steps:

• In a large Dutch oven or saucepan, fry the bacon until crisp.
• Remove and drain on paper towels.
• Let cool, chop and set aside.
• Over medium heat, add the carrot to the pan drippings in the Dutch oven and sauté for 5 minutes.
• Add the celery, onion, and garlic, stirring well and cooking for 3 minutes more.
• Add the beans and 2 cups of water.
• Bring to a boil, cover, and reduce heat to low.
• Let simmer for 10 minutes.
• Uncover and, with a potato masher or large slotted spoon, partially mash the bean mixture until it thickens slightly.
• Stir in the parsley, salt, pepper and bacon.
• Serve hot.

BEAN AND BACON SOUP

Steps:

• Cook bacon in a large saucepan over medium-high heat until crisp.
• Remove from pan, reserving 2 teaspoons dripping in pan.
• Add onions, chili powder, and mustard to drippings in pan, saute 3 minutes.
• Stir in bacon, water, and remaining ingredients, and bring to a boil.
• Reduce heat, and simmer 10 minutes.
• Partially mash the beans with a potato masher.
• Enjoy.

TEPARY BEAN AND TURKEY BACON SOUP FOR A 2.5 QUART CROCK POT

Steps:

• Saute the turkey bacon until it's soft but not crisp. Remove from pan and set aside.
• You will have very little grease from the bacon so add the vegan margarine to the fry pan and saute the carrot, onion and celery until tender crisp.
• Drain the Tepary Beans and rinse them well.
• Put the sautéed turkey bacon, vegetables, beans, pepper and bay leaf into your crock pot. Fill to within 2 inches of the top with water.
• I considered using soup broth but remembered that tomato will inhibit the beans cooking, so water is a better choice here.
• Remembering this will bubble up so you don't want to over fill the crock.
• It should take about 6-8 hours to cook the beans to the soft stage. If think you will need to cook the beans longer add your water at the beginning of the cooking cycle.
• After 6 or 7 hours check the beans for softness. If you are happy with them then add the tomato sauce and cook for 30 minutes more.
• Don't add the tomato sauce before hand as it will stop the beans from getting soft.
• Enjoy.

BEAN AND BACON SOUP #2

Steps:

• Place beans in a large pot, cover with water and soak overnight; drain and rinse.
• Add water, garlic, salt, pepper and bay leaf.
• Cover and simmer for 1½ hours.
• Meanwhile, cook bacon until crisp; remove from pan and drain on paper towel.
• Set aside.
• Add onions and bell pepper to pan drippings; sauté until tender.
• Add to beans along with carrots.
• Cover and simmer for 1 hour.
• Add tomato sauce and parsley.
• Cover and simmer an additional 30 minutes.
• Remove the bay leaf before serving with reserved bacon crumbled on top.