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| RECIPE FOR BACON AND BEAN SOUP |
Title: Bacon And Bean Soup
Serves: 8
Ingredients:
| 3.00 | sl | Back bacon | | 3.00 | | Stalks celery, chopped | | 2.00 | md | Carrots, chopped | | 1.00 | md | Onion, chopped | | 1.00 | c | Chopped turnip | | 3.00 | c | Beef broth | | 1.00 | | Bay leaf | | 0.50 | ts | Thyme | | 1.00 | cn | (19oz) kidney OR pinto | | | -beans, drained and rinsed |
Instructions:
Prep time: 25 minutes.
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.
Makes 8 servings.
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