Bean and Bacon Soup
Here’s another recipe from my collection, that is perfect for a fall or winter meal. The chef sometimes buys bacon at the farmers’ market, and stores it in small packs in the freezer. He uses a bit of his precious stash for this soup, and it adds a lovely flavour.
The recipe is adapted from Real Simple magazine, and was in the February 2005 issue. It calls for Northern beans, but we usually use cannellini or navy beans, whatever we can find in the grocery store.
Bean and Bacon Soup
- 4 strips bacon
- 1 large carrot, chopped (about 3/4 cup)
- 2 stalks celery, chopped (about 1 cup)
- 1 medium onion, chopped (about 1 cup)
- 4 cloves garlic, chopped
- 2 15½-ounce cans great Northern beans, drained
- 2 tbsp chopped fresh parsley
- 1¼ tsp kosher salt
- ½ tsp freshly ground black pepper
- 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 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 parsley, salt, pepper and bacon. Serve hot.
Makes 4-6 servings. Total time: 25 minutes.
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You can find more information on the gluten free section of my Excel tips website.
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