White Bean Soup
A bean soup recipe with bacon and seasonings.
INGREDIENTS:
8 ounces dried Great Northern beans (1/2 lb)
4 cups chicken broth (I use boxed Swanson's stock)
1 meaty ham bone
3 slices bacon, chopped
1 cup minced onion
2 stalks celery, minced
2 med carrots, diced
4 cloves garlic, minced
1 bay leaf
1 teaspoon lemon juice
pepper, to taste(lots)
liquid smoke to taste (optional my addition)
salt, to taste (ham and chicken stock add enough salt for me)
2 tablespoons grated Parmesan cheese (garnish)
PREPARATION:
Rinse and pick over the beans; soak beans overnight in cold water to cover.
Cook bacon in a Dutch oven or stockpot over medium-low heat until crispy.
Remove and reserve . Increase heat to medium. Add onion, carrots, celery
and garlic to the bacon fat. Sauté until tender. Add beans, chicken broth,
bay leaf and meaty ham bone. Simmer until beans are tender, about 2 hours,
adding additional stock or water as needed. When beans are cooked, remove
bay leaf and ham bone discard bay leaf but keep the ham bone. Puree 1/4 cup
of the soup in a food processor or blender and return to pot. Remove meat
from cooled ham bone and return it and the bacon to the pot. Adjust
consistency with more stock or water if necessary. Season with lemon the
juice, pepper and salt. Serve garnished with Parmesan cheese.
This white bean soup recipe makes 6 servings.
Notes:
I use powered bay leaf (so I don't remove) and usually at least double this
recipe. I also use more bacon and garlic than it says. I've tried liquid
smoke in this and it does add a nice flavour.
I've also never used salt or the garnish.
--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.