Do you have a recipe for bacon and bean soup?!
Answers:
Bean & Bacon Soup
4 tbsp olive oil
0!.6 pounds rind-less bacon, diced
4 large carrots, cut into thick crescents
2 medium onions, chopped
2 leeks, washed and sliced
4 stalks celery, sliced
6 ripe tomatoes, chopped
? large cabbage, shredded
2 x 4 cans of butter beans, with canning fliud
3 bay leaves
7 sprigs of thyme
2 tsp salt
milled black pepper
4 cups vegetable stock
4 cups cold water
Heat olive oil in large saucepan!. Add bacon and stir-fry for a few minutes!. Add carrots, onions, leeks and celery!. Stir-fry vegetables until they become translucent and start to soften!. Add tomatoes, cabbage, butter beans, bay leaves, thyme and garlic!. Season with salt and pepper, then add reserved bean liquid, stock and cold water!. Simmer, covered, for 10 minutes!. Check for seasoning and serve!.
nfd?
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4 tbsp olive oil
0!.6 pounds rind-less bacon, diced
4 large carrots, cut into thick crescents
2 medium onions, chopped
2 leeks, washed and sliced
4 stalks celery, sliced
6 ripe tomatoes, chopped
? large cabbage, shredded
2 x 4 cans of butter beans, with canning fliud
3 bay leaves
7 sprigs of thyme
2 tsp salt
milled black pepper
4 cups vegetable stock
4 cups cold water
Heat olive oil in large saucepan!. Add bacon and stir-fry for a few minutes!. Add carrots, onions, leeks and celery!. Stir-fry vegetables until they become translucent and start to soften!. Add tomatoes, cabbage, butter beans, bay leaves, thyme and garlic!. Season with salt and pepper, then add reserved bean liquid, stock and cold water!. Simmer, covered, for 10 minutes!. Check for seasoning and serve!.
nfd?
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Bean and Bacon Soup
* 2-1/2 cups dried navy beans
* 3 quarts water
* 8 slices bacon
* 3 onions, chopped
* 2 cups diced, peeled potatoes
* 1 cup sliced carrots
* 28 oz!. can tomato juice
* 2 tsp!. salt
* 1/2 tsp!. pepper
* 1 bay leaf
Combine beans and 3 quarts water in large pot!. Bring to a boil and boil for 2 minutes!. Cover and let stand for 1 hour!. Meanwhile, cook bacon until crisp in large stock pot!. Remove bacon to paper towels to drain and crumble!. Add chopped onions to bacon drippings!. Cook and stir until onions are tender!. Add partially cooked beans and cooking liquid!. Cover and cook over low heat for 1 hour!.
Add remaining ingredients including reserved bacon pieces!. Cover and simmer for 50-55 minutes, stirring occasionally, until beans are tender and soup is slightly thickened!. Remove bay leaf before serving!. Www@FoodAQ@Com
* 2-1/2 cups dried navy beans
* 3 quarts water
* 8 slices bacon
* 3 onions, chopped
* 2 cups diced, peeled potatoes
* 1 cup sliced carrots
* 28 oz!. can tomato juice
* 2 tsp!. salt
* 1/2 tsp!. pepper
* 1 bay leaf
Combine beans and 3 quarts water in large pot!. Bring to a boil and boil for 2 minutes!. Cover and let stand for 1 hour!. Meanwhile, cook bacon until crisp in large stock pot!. Remove bacon to paper towels to drain and crumble!. Add chopped onions to bacon drippings!. Cook and stir until onions are tender!. Add partially cooked beans and cooking liquid!. Cover and cook over low heat for 1 hour!.
Add remaining ingredients including reserved bacon pieces!. Cover and simmer for 50-55 minutes, stirring occasionally, until beans are tender and soup is slightly thickened!. Remove bay leaf before serving!. Www@FoodAQ@Com
2 - 15 oz cans small white beans, undrained OR 1 cup of dry beans, cooked tender (about
3 cups of cooked beans)
4 cups beef or vegetarian-ham broth
1/4 cup catsup
1/2 an onion, chopped
1 stalk of celery, finely chopped
1 carrot, finely chopped
1/8 teaspoon pepper
1 teaspoon dry parsley
1 tablespoon vegetable oil
2 tablespoons soy based bacon bits (TVP) or a dash of liquid smoke
1/4 cup cold water
2 tablespoons whole wheat flour
You need a nice large soup pot to make this recipe!. First empty the canned beans into the pot!. If you prefer, you can use 3 cups of cooked beans!. This would be much cheaper!. To get three cups of cooked beans, start off with a full cup of dry navy or great northern beans!. Soak them overnight in plenty of water, and then cook them until they are tender!. Either way, get your beans into the pot!.
Now add the beef or vegetarian-ham broth!. This will be the base of the soup!. Add the catsup and stir until it dissolves!. Chop your onion, celery, carrots and add them to the pot!. Measure in the pepper, dry parsley, vegetable oil, and imitation bacon bits!. The bacon bits give the traditional smoky flavor to this soup!. If you don't have any, you can leave them out, or replace them with a splash of liquid smoke!.
Place a lid on the soup, and simmer it for about 20 minutes, or until the vegetables are all tender!. Now, in a small jar with a good lid, measure the cold water and flour!. Screw on the lid tightly!. Shake the water and flour together until they are smooth!. If your lid is loose, drops of floury water will splash out as you shake!. If this is a possibility, then shake the jar over the sink!. When the flour is dissolved into the water, pour the mixture into the boiling soup and stir well!. The soup will thicken up nicely!. Simmer the soup for another 10 minutes, so that all of the flavors are married and the textures are mingled pleasantly!. Serve with sprout and cream cheese sandwiches for lunch or a light supper!. Makes about 4 servings, maybe 6 if you have moderate appetites!.
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3 cups of cooked beans)
4 cups beef or vegetarian-ham broth
1/4 cup catsup
1/2 an onion, chopped
1 stalk of celery, finely chopped
1 carrot, finely chopped
1/8 teaspoon pepper
1 teaspoon dry parsley
1 tablespoon vegetable oil
2 tablespoons soy based bacon bits (TVP) or a dash of liquid smoke
1/4 cup cold water
2 tablespoons whole wheat flour
You need a nice large soup pot to make this recipe!. First empty the canned beans into the pot!. If you prefer, you can use 3 cups of cooked beans!. This would be much cheaper!. To get three cups of cooked beans, start off with a full cup of dry navy or great northern beans!. Soak them overnight in plenty of water, and then cook them until they are tender!. Either way, get your beans into the pot!.
Now add the beef or vegetarian-ham broth!. This will be the base of the soup!. Add the catsup and stir until it dissolves!. Chop your onion, celery, carrots and add them to the pot!. Measure in the pepper, dry parsley, vegetable oil, and imitation bacon bits!. The bacon bits give the traditional smoky flavor to this soup!. If you don't have any, you can leave them out, or replace them with a splash of liquid smoke!.
Place a lid on the soup, and simmer it for about 20 minutes, or until the vegetables are all tender!. Now, in a small jar with a good lid, measure the cold water and flour!. Screw on the lid tightly!. Shake the water and flour together until they are smooth!. If your lid is loose, drops of floury water will splash out as you shake!. If this is a possibility, then shake the jar over the sink!. When the flour is dissolved into the water, pour the mixture into the boiling soup and stir well!. The soup will thicken up nicely!. Simmer the soup for another 10 minutes, so that all of the flavors are married and the textures are mingled pleasantly!. Serve with sprout and cream cheese sandwiches for lunch or a light supper!. Makes about 4 servings, maybe 6 if you have moderate appetites!.
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* 1 (16 ounce) package dried navy beans
* 9 cups water
* 1 pound bacon
* 2 onions, chopped
* 2 stalks celery, chopped
* 4 teaspoons chicken bouillon
* 1 bay leaf
* 1/3 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/8 teaspoon ground cloves
* 1 (16 ounce) can diced tomatoes
* 4 cups water
DIRECTIONS
1!. Boil the beans in 9 cups of the water and then let sit for one hour!. Drain and set aside!.
2!. Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain except for 1/4 cup grease!. Coarsly chop the bacon!.
3!. Add the onions and celery to the reserved grease and bacon and saute until soft, do not drain!. Add the chicken base or cubes, 4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours!.
4!. Stir in the tomatoes with their juice!. Serve!.
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* 9 cups water
* 1 pound bacon
* 2 onions, chopped
* 2 stalks celery, chopped
* 4 teaspoons chicken bouillon
* 1 bay leaf
* 1/3 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/8 teaspoon ground cloves
* 1 (16 ounce) can diced tomatoes
* 4 cups water
DIRECTIONS
1!. Boil the beans in 9 cups of the water and then let sit for one hour!. Drain and set aside!.
2!. Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain except for 1/4 cup grease!. Coarsly chop the bacon!.
3!. Add the onions and celery to the reserved grease and bacon and saute until soft, do not drain!. Add the chicken base or cubes, 4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours!.
4!. Stir in the tomatoes with their juice!. Serve!.
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Here's a great soup that contains beans and pancetta (bacon) -http://allthingsitalianinmt!.wordpress!.co!.!.!.Www@FoodAQ@Com