Bacon and Bean Soup
- 3 slices Back bacon
- 3 Stalks celery -- chopped
- 2 medium Carrots -- chopped
- 1 medium Onion -- chopped
- 1 cup Chopped turnip
- 3 cups Beef broth
- 1 Bay leaf
- 1/2 teaspoon Thyme
- 1 can (19oz) kidney OR pinto -- beans, drained
- When the vegetables are finely chopped it takes only a short simmering time to develop and blend the flavors of the bacon and assorted winter vegetables.
- The beans add character and a heartiness that is satisfying.
- And an added plus - the soup is better a day or two after it is made.
- Store it in a covered container in the refrigerator.
- Cut bacon into thin slivers.
- In a 12 cup saucepan, combine bacon,celery, carrots, onion, turnip, beef broth, bay leaf and thyme.
- Bring to a boil, reduce heat, cover and simmer for 15 minutes or until vegetables are tender.
- Add beans and continue to simmer 5-10 minutes or until hot, and flavors are blended.
- Remove the bay leaf and ladle into warm soup tureen or soup bowls.
This page is made by Pascal Meijer