Sylvies Spicy Bean And Bacon Soup Recipes

BEAN AND BACON SOUP (CANNED OR DRY BEANS!)

Steps:

• In a large heavy bottomed pan, cook the bacon over medium heat. Remove bacon to a paper towel-lined plate. Remove all but 1 tablespoon of the bacon fat.
• Add vegetables to pan and cook until onions are translucent and carrots and celery are beginning to soften, 4-5 minutes.
• Add garlic and tomato paste and cook, stirring, for another minute or until fragrant.
• Add chicken broth, water, beans, bay leaves, thyme, salt, pepper, and half of bacon. Bring to boil, reduce to simmer and cook, partially covered, for 15-20 minutes or until vegetables are soft.
• Remove about half of the soup, and puree the remaining soup using either a hand-held immersion blender or a traditional blender. Stir blended and unblended soup together and add remaining bacon, reserving some to garnish, if desired.

BEAN AND BACON SOUP

Steps:

• Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans; discard liquid., In a large saucepan, combine the broth, beans, parsley, bay leaves and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, carrot and celery. Cover and simmer for 20-25 minutes or until vegetables and beans are tender. Stir in bacon. Discard the bay leaves before serving.

SYLVIE'S SPICY BEAN AND BACON SOUP

Steps:

• Soak the beans overnight in water, drain and rinse.
• Cover generously with fresh water and boil rapidly for about 10 minutes, skim the foam off and simmer for 1 1/4 hour or until cooked.
• Boil the potatoes in salt water until done, approximately 10-15 minutes, drain, cover and set aside.
• Fry the bacon and shallots until bacon starts to crisp and shallots turn golden, set aside.
• When the beans are cooked, take about 1/3 of them out with a slotted spoon and set aside.
• Add the tomatoes to the rest of the beans and the 'bean water' and puree using a stick blender or food processor until fairly smooth.
• Depending on how much liquid you have from the beans you may want increase/decrease the amount of broth.
• Add the broth and stir, then add the peppers, bacon (make sure you get all the juices from the pan), shallots, sausages (if using), potatoes and the rest of the beans.
• Season to taste with the above spices and the garlic (if using) and simmer for another 30 minutes until all the flavours have combined and everything is heated through.
• Serve with crusty bread.
• The flavours are even better the next day, as with many bean or lentil soups.