Bacon adds a lovely smokiness
to this hearty bean soup. Try it on a cold blustery day to re-warm
your bones.
Bean
and Bacon Soup
- 1 pound dry navy beans,
sorted and rinsed
6 cups water
2 cloves garlic, crushed
2 teaspoons salt
1/4 teaspoon ground black pepper
1 bay leaf
4 strips bacon
2 onions, chopped
1 green bell pepper, seeded and chopped
2 carrots, peeled and chopped
1 (8-ounce) can tomato sauce
1 teaspoon crushed dried parsley
- Place beans in a large
pot, cover with water and soak overnight; drain and rinse.
- Add water, garlic, salt,
pepper and bay leaf. Cover and simmer for 1½ hours.
- Meanwhile, cook bacon
until crisp; remove from pan and drain on paper towel. Set aside.
- Add onions and bell pepper
to pan drippings; sauté until tender. Add to beans along
with carrots. Cover and simmer for 1 hour.
- Add tomato sauce and parsley.
Cover and simmer an additional 30 minutes. Remove the bay leaf
before serving with reserved bacon crumbled on top.
Makes 8 servings.
loading
|