 |
|
| Bean & Bacon Soup | |
 Join Date: Mar 2005 Location: In the Kitchen, by the coffee
Posts: 628
| |
| Other: | Ingredients: |
| Time: cook 1 hour Difficulty: easy Serving Size: 6 - 8 |
1 ½-cup dried navy beans, rinsed 2-medium carrots, chopped 1-medium onion, chopped 1-rib celery, chopped 2-large cloves garlic, minced ½-tsp dried oregano ½-tsp dried basil ½-tsp dried rosemary 6-cups chicken stock 1-cup half & half or milk Salt & pepper to taste 8-slices bacon, cooked and crumbled |
| Instructions: | |
|
n a large saucepan, cover beans with 2 inches cold water; heat to a boil, cook uncovered for 2 minutes Remove from heat and let stand, covered, for 1 hour; drain In a large saucepan, add the beans, carrots, onion, celery, garlic, oregano, basil and rosemary Heat to a boil, reduce heat and simmer, covered until beans are tender, 45-60 minutes Process about 2-cups of soup mixture in food processor or blender until smooth; return to saucepan Add half & half and heat to simmer Season with salt & pepper to taste Serve in bowls and sprinkle with bacon | |
 | |
Linear Mode
