Bean Bacon Soup With Cornbread Waffles Food

BEAN & BACON SOUP WITH CORNBREAD WAFFLES

Steps:

• 1. Cook ham bone in water overnight in a slow cooker.
• 2. In the morning remove bone with tongs, let cool.
• 3. Rinse beans and put in the slow cooker. ( I don't pre-soak mine, they cook all day so they turn out just fine)
• 4. Add ham stock. Stir with a whisk to make sure it breaks up. Add remaining seasonings. Cook on High for 6-8 hours.
• 5. About 1/2 hour before you want to serve it, fry bacon. Let drain on paper towel.
• 6. Saute onions in bacon drippings until done.
• 7. Add onions to soup.
• 8. Chop bacon in a food processor.
• 9. Add to soup.
• 10. In a mixing bowl pour cream of potato soup in. Take about 1 cup of broth from your soup. Mix with potato soup.
• 11. Pour into your soup.
• 12. Serve about a 1/2 hour from the time you put soup and bacon in.
• 13. In the meantime, make your batter for cornbread. Mix in a large bowl cornmeal, oil, milk, and then egg.
• 14. Mix well. It should look like pancake batter. If it's too thick add a bit more milk until it looks like a batter. If it's too thin add a bit more cornmeal.
• 15. Heat your waffle iron and cook just as you would waffles.
• 16. This is a nice way to get individual servings. Dish up soup. I top mine with French fried onions.

CAMPBELL'S BEAN AND BACON SOUP

Steps:

• Soak beans overnight and discard water.
• Place all ingredients EXCEPT wine vinegar, liquid smoke, salt and pepper in a large kettle.
• Simmer until beans are tender, around 3 hours.
• Puree 2 cups of soup and return to pot.
• Add wine vinegar and liquid smoke.
• Mix well.
• Taste; add salt and pepper to taste.

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.

BACON, CABBAGE, AND WHITE BEAN SOUP

Steps:

• In a large pot over medium heat, saute your diced bacon for about five minutes until it starts to release its fat. If it's really fatty, drain some, so that you keep about a tbsp of bacon fat in the pot. Add your carrots, onion, and garlic. Cook for about 10 min, until vegetables are soft.
• Add your chicken broth, water, and all of your spices except for the salt (be cautious with the salt--this soup can easily get too salty). Cover pot with lid. Bring to a boil. Add the beans and the cabbage, and let come to a gentle boil again. At this point, bring it to a gentle simmer on a lower heat and let it simmer away for about 30 minute Stir every once in a while so nothing sticks to the bottom.
• Taste and adjust seasoning. If you'd like, add the tsp of salt here, if it needs it. If you find you want to bring out the sweetness of the cabbage just a touch because your bacon is too smokey, add the sugar. (I liked the small bit of sugar.).
• Simmer for another 10 to 15 minutes, adjusting seasonings as needed. Discard your bay leaf and serve. Garnish with a tbsp of freshly grated Parmesan (it adds a really nice nutty depth to the soup.).
• Stored in an airtight container, soup will keep well in the fridge for about 3-4 days.

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.

BEAN AND BACON SOUP (CANNED OR DRY BEANS!)

Steps:

• In a large heavy bottomed pan, cook the bacon over medium heat. Remove bacon to a paper towel-lined plate. Remove all but 1 tablespoon of the bacon fat.
• Add vegetables to pan and cook until onions are translucent and carrots and celery are beginning to soften, 4-5 minutes.
• Add garlic and tomato paste and cook, stirring, for another minute or until fragrant.
• Add chicken broth, water, beans, bay leaves, thyme, salt, pepper, and half of bacon. Bring to boil, reduce to simmer and cook, partially covered, for 15-20 minutes or until vegetables are soft.
• Remove about half of the soup, and puree the remaining soup using either a hand-held immersion blender or a traditional blender. Stir blended and unblended soup together and add remaining bacon, reserving some to garnish, if desired.

WHITE BEAN & BACON SOUP

Steps:

• In a large heavy saucepan, cook the bacon over medium heat until crispy. Remove from pan with a slotted spoon and set aside.
• Pour off all except about 2 tablespoons of the bacon drippings.
• Add onions, carrots, and celery to pan and sauté, stirring frequently, until onions are translucent.
• Add garlic and sauté a few more minutes.
• Add potatoes, beans, chicken stock, and reserved bacon.
• Season to taste with salt and freshly ground pepper.
• Bring to a boil; let boil for about 10 minutes, stirring occasionally.
• Reduce heat to medium low. Cover and let simmer about 1 hour, stirring occasionally.

BEAN, BACON AND BEEF SOUP

Steps:

• In a large stock pot, brown the ground beef until done. Add the chopped onion and garlic, and cook for about two minutes.
• Add all the rest of the ingredients and cook until bacon is soft. Top with cheese, if desired. YUM! Adjust spices to liking. I love cumin and chili powder, so I tend to add a lot more than the recipe says.

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.

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.