white bean and bacon soup
This recipe comes from The City Tavern cookbook. I love to watch Chef Walter Staib on the T.V. Show "Taste of History". Cooking seemed so difficult back in Colonial Days but the flavors of the food looks so fresh and wonderful. I found this soup to be very fulfilling and so good. Thank you Walter Staib for your wonderful cookbook.
yield
8 to 10
prep time
20 Min
cook time
1 Hr 45 Min
method
Stove Top
Ingredients For white bean and bacon soup
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1 lbgreat northern white beans
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2 1/2 qtchicken stock
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4 Tbspunsalted butter
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2 mdyellow onions, chopped
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3garlic cloves,chopped
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8 lgplum tomatoes,peeled, seeded and chopped
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1/2 lbslab bacon, cubed
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1 tspdried marjoram
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1 tspeach salt and pepper
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2 bunchfresh parsley, chopped
How To Make white bean and bacon soup
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1sort beans, wash lightly and cover with water. let set overnight.
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2next day , drain the beans, wash thoroughly, place in a large stock pot, add the chicken stock and bring to a boil.
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3reduce heat to low and cook for about 1 hour or till beans are soft.
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4While the beans are cooking, chop all veggies, cut up bacon , fry in the melted butter until brown, add onions, garlic, tomatoes . cook until tomatoes are real soft, then add to the bean pot.
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5Simmer until beans are thoroughly cooked. Add Salt and pepper. Just before serving, add the chopped parsley to garnish.
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