Friday, January 6, 2012

Bean & Bacon Soup

5 strips turkey bacon
1 large carrot, chopped
2 ribs of celery, chopped
1 small onion, finely chopped
3 cloves garlic, minced
2 (15 ½ oz.) cans great Northern beans,
drained and rinsed
1 tbs. fresh parsley, chopped
Sea salt, to taste
Black pepper, to taste

In a large saucepan over medium heat,
cook the bacon until crisp, then transfer
bacon to a paper towel-lined plate to drain
off any excess fat, let cool, then break into
small pieces, set aside. Using the same
saucepan, over medium heat, add the carrot
to the turkey bacon drippings, and cook for
3-4 minutes. Add the celery, onion, and garlic,
stirring well, cook for 2-3 minutes more or until
carrots are fork tender.
Add the drained and rinsed beans and 2 cups
water. Bring to a boil, cover, and reduce heat
to low. Let simmer for 10 minutes. Uncover and,
using a potato masher, partially mash the bean
mixture until it thickens slightly. Stir in the parsley,
sea salt, black pepper and bacon. Serve

Note: If there is not enough drippings from the
turkey bacon to cook the carrots in, add a little
extra olive oil to the saucepan.

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