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Soups & Stews >  Bean & Bacon Soup >

 

Bean & Bacon Soup

• 2 C navy beans

• 6 bacon slices, fried crisp & minced

• 3 small to medium carrots, minced

• 3 medium celery stalks, minced

• 1 onion, minced

• 1/2 tsp. thyme

• 2 to 4 cloves garlic, minced

• 1 can (4 oz.) tomato paste

• Dash of dried red pepper flakes

• 6 to 8 C water

• 1 TBS wine vinegar

• 1 or 2 drops liquid smoke

• Salt & black pepper to taste

Soak beans overnight and discard water. Place all ingredients except wine vinegar, salt and black pepper in a large kettle. Simmer until beans are tender, about three hours. Puree one to two cups of soup in a blender; return to pot. Add wine vinegar and liquid smoke; mix well. Season soup with salt and black pepper to taste. Serve.

 

Similar Recipes:

• Fasolada (Greek Bean Soup)

• Frijoles en Charra (Mexican Bean Soup)

• Gronden Benes (Medieval Ground Beans Stew)

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