Realsimplebeanandbaconsoup Recipes

REAL SIMPLE BEAN AND BACON SOUP

Steps:

• 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 of 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 the parsley, salt, pepper and bacon.
• Serve hot.

BEAN AND BACON SOUP

Steps:

• Preparation Check the beans for stones.
• Pour boiling water over beans and let stand 1 hour or soak overnight and drain.
• Finely chop the bacon ends and pieces, or fat saved from a smoked ham, and cook it on a medium fire in a big pot to render the fat.
• Be sure the crumbs of fat are nicely browned, like crisp bacon.
• Add the cut up veggies (you can change the amounts to suit yourself, and add others too, ad lib) and saute in the fat.
• Add a few cloves of mashed garlic if you like it.
• Drain the beans and rinse them.
• Add the water or stock, beans and ham hock and herbs and spices.
• Bring to the boil, simmer for 1 1/2 to 2 hours, maybe even more depending on beans, until they are very tender.
• Cut the fat and skin from the ham hock and dice it and return to the soup.
• I often cook a couple of extra ones and have beans and hocks as a meal.
• Season with salt and pepper.
• You can skim the fat, but in the cold winter, it tastes good.
• The colder it is, the better you will like fatty soups.
• If you cook it long enough, the beans and everything will break down and puree, combining with the fat to make a"creamy" consistency, that is much admired by"beanies.
• "I like to finish the soup with sliced kielbasa.

CROCK POT BEEF, BEAN & BACON SOUP

Steps:

• In large nonstick skillet, saute ground sirloin, onion, garlic and celery over medium to medium-high heat until beef is browned and crumbles (be sure not to have heat too high so you don't burn the garlic); drain fat.
• Add ground beef mixture to a 5-quart or large slow cooker.
• Add the bacon and the rest of the ingredients to the crock pot, except for the garnishes; mix well.
• Cover and cook on low setting for 6-8 hours or on high setting for 3-4 hours.
• To serve, garnish with any of the following: fresh tortilla strips, tortilla chips, corn chips, shredded cheese, sour cream and green onions.
• Don't forget to remove the bay leaf.
• Enjoy!

QUICK BEAN AND BACON SOUP

Steps:

• In a large saucepan cook onion and bacon on medium heat until onion is clear and bacon lightly browned (If needed add oil to brown bacon).
• Add bean and bacon soup to bacon/onion mixture.
• Then pour half of the can of mixed beans into a bowl and mash.
• Add the rest of the canned and mashed beans into saucepan with other ingredients (if the mixture seemed to thick add the water) .
• Stir until well mixed, and turn heat to low and simmer for 15 minutes or until heated through.

BEAN WITH BACON SOUP

Steps:

• Pick through the beans, then rinse and drain them. Put them in a large pot and cover with water by 2 inches. Let soak overnight.
• Drain the beans and return them to the pot. Add the chicken stock and 4 cups of water. Bring to a boil and reduce to a simmer.
• While the beans are simmering, cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Remove to a paper towel-lined plate to drain. Add half the bacon to the beans, reserving the rest for garnish.
• Remove all but 2 tablespoons of the bacon grease from the skillet and add the carrots, celery and onions. Season with some salt and pepper and cook until the vegetables are just beginning to soften, 3 to 4 minutes. Add the tomato paste and garlic and cook for another minute, stirring to combine.
• Using a slotted spoon, add the vegetables to the beans. Add the bay leaves and give it a good stir. Taste to check if it needs any additional seasoning. Simmer until the beans are tender, 1 to 1 1/2 hours.
• When ready to serve, stir in the tomatoes. Serve with the reserved bacon and chopped parsley.

BEAN AND BACON SOUP

Steps:

• Cook bacon in soup pot till browned but still limp.
• Remove bacon from pan and reserve two tablespoons bacon fat.
• Cook carrots,onions, and celery in bacon fat over medium heat till soft.
• add beans and broth to soup pot with bacon and veggies.
• Bring to boil and turn heat down to simmer for 1/1/2 hours.
• Season with celery salt and pepper and serve with crusty bread and butter.

BLACK BEAN AND BACON SOUP

Steps:

• Saute onions, celery, carrots, peppers and garlic in bacon drippings in saucepan over medium heat. Cook until crisp-tender.
• Stir in beans, broth and cayenne. Simmer 15 min., stirring occasionally.
• Pour soup into food processor or blender container; cover. Process until pureed. (I use an immersion blender, so I puree right in the saucepan.) Return soup to saucepan.
• Stir in bacon; cook until heated through, stirring occasionally.
• Garnish with green onions if desired.