Velvety White Bean And Bacon Soup Recipes
BEAN AND BACON SOUP
This bean and bacon soup has been on our menu for about 25 years. Customers tell us they love its flavor. A clear chicken broth makes it different from other bean soups. -Robert Doumas, Gaylord, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h40m
Yield 10 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 196 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 818mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 12g fiber), Protein 13g protein.
VELVETY WHITE BEAN AND BACON SOUP
I had this soup in a 5 Star restaurant in Puerto Rico. I was fortunate to get the recipe. It is a velvety smooth soup with a hint of Bacon. I am not much for soup aside from chicken soup, Beef stew, and chowders. They highly recommended it as an appetizer. I was very happy they did. I tweaked it slightly to my taste. I...
Provided by Nor Mac
Categories Other Appetizers
Time 2h25m
Number Of Ingredients 12
Steps:
- 1. Soak beans in water for at least 24 hours.
- 2. Place bacon on foil lined or parchment lined sheet pan. Bake at 450 degree's flip and cook until crisp. Remove bacon . Chop bacon finely in food processor. Set aside. Place Bacon drippings in a large pan.
- 3. Cook the onion and celery in drippings stirring constantly until onions are translucent, but not brown. Add drained beans to pan. Stir to combine.
- 4. Add the whole garlic, Thyme, butter, cream, salt, and pepper to pan.
- 5. Bring to a boil. Reduce heat to simmer. Cover and simmer for about and hour, or until beans are tender. Remove from heat and cool until warm. Cool about an hour. Remove the stalk from the Thyme.
- 6. Puree in a blender or food processor. Add salt and pepper to taste. Serve with chopped chives, bacon, and a drizzle of Truffle oil on top.
- 7. Note: Recipe has been cut in half from original recipe. If Soup cooks down to much after pureeing. Stir in more broth, or water a little at a time to reduce thickness.
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- In a large soup pot, cook the bacon over moderate heat, stirring, until browned and crisp, about 7 minutes. Drain, reserving the fat and bacon separately.
- Heat the olive oil in the soup pot. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Stir in the garlic, bay leaf and 1 teaspoon each of the chopped thyme and rosemary and cook until fragrant, about 2 minutes. Add the drained beans, stock and 3 tablespoons of the reserved bacon fat and bring to a boil. Simmer the soup over moderately low heat until the beans are tender, about 1 1/2 hours.
- Discard the bay leaf and stir in the remaining thyme and rosemary. Season the soup with salt and pepper and transfer to shallow bowls. Garnish the soup with the bacon and serve.
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