Monday, December 6, 2010
Bean and Bacon Soup
First off I apologize for being MIA the past few weeks, the hubsters was on vacation and I have been super busy since then, I have missed you!
My husbands favorite Campbell's Soup is the Bean and Bacon variety. We don't really eat canned soup anymore as I make soup from scratch about once a week or so. I wanted to try to re-create the same flavor and consistency of the Campbell's Soup. I gave some to my Father In Law and he loved it as well, it does not get any better than that!
I have to admit I tried to make what I thought Ham Stock would be (smoked ham hocks and veggies) lovingly cooked all day, and ended up with a large bowl of Ham Jello. I should have consulted with my husband on that. So I ended up using Chicken Stock. It still turned out incredibly well. I doubled the recipe below.
2 cups Navy Beans - soaked overnight
1/2 pound good smokey bacon
3 medium carrots minced small
3 celery stalks minced small
1 medium onion minced
1/2 tsp Thyme
2 cloves garlic minced
4 ounces tomato paste
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp Red Pepper Flakes or more to your taste
6 cups Ham Stock or Chicken Stock
1 TBL White Wine Vinegar
2 drops Liquid Smoke
Salt and Pepper to taste
Dice your bacon into small squares, saute in a stock pot until the fat has rendered and you have small crispy bacon bits, remove with slotted spoon and drain on a paper towel. Keep the bacon grease!
Saute your carrots, celery, onion and thyme in the rendered bacon fat for 5 minutes or so until the onions are translucent.
Add the remaining ingredients and simmer until beans are tender about 3 hours. Foam will rise to the top of the soup, skim it off...
Remove 2 cups of soup and puree and add back to the pot (this will thicken the soup)
Serve with Cornbread.
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