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Home Easy Boil Peanut Butter Balls Cookie

Bean And Bacon Soup Recipe

Ingredients

How to make it

  • General Instructions for dried legumes:
  • Dried legumes (beans and peas) may be prepared by the Rapid Boiling Method or the Overnight Soaking Method. In either case the legumes are first: picked, rinsed and drained.
  • The Rapid Boiling Method involves picking, washing and draining the legumes; adding water until the level is 2 inches over the top of the legumes; bringing the legumes to a full rolling boil for 2 minutes; removing from the heat, covering and allowing to the legumes to hydrate for 1 hour.
  • The Overnight Soaking Method involves picking, washing and draining the legumes, adding water until the level is 2 inches over the tops of the legumes; covering the legumes and allowing the legumes to hydrate overnight.
  • Use the hydrated legumes in the recipe as directed.
  • Preparation of the soup:
  • Cook the beans for 1 hour and 15 minutes.
  • Chop the onion and celery and carrots. Mince the garlic. Dice the four slices of bacon.
  • Sauté the onion, garlic, celery, carrots and bacon in the olive oil for about 10 minutes. Add to this mixture to the beans along with the thyme and tomato sauce.
  • Simmer uncovered for another hour until the beans are tender. Add water as necessary to maintain a thick broth. When the beans are soft, slightly mash the beans leaving some beans whole. Add the salt*, pepper and wine vinegar; stirring well to mix, before serving.
  • *Note: The salt is always added to the beans after the skins on the beans are cooked and soft. This prevents the beans being tough

Reviews & Comments 1

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    " It was excellent "
    LindaLMT ate it and said...
    Link to IMI2 group: Bean And Bacon Soup
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    " It was excellent "
    LindaLMT ate it and said...
    Outstanding! I cheated and used 3 (15oz) cans of canned Great Northern beans (rinsed). 1/3 c. of dried beans equals approx. 1 c. cooked. 1 (15oz) can of beans is about 1 3/4 c. I was about 3/4 c. short of beans than the recipe indicated but it was close enough. I also doubled the bacon. I let the soup simmer on low for about an hour which yielded a good consistency for me … not too thick but not thin. I opted not to use the vinegar.
    Was this review helpful? Yes Flag

The Cook

oldgringo Cottonwood, AZ

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