January 10, 2011
Simple Winter Soup
The older I get, the more I appreciate a good soup.
No, I mean a really good soup. It's amazing how just a few simple things can be so delicious if you just let them simmer together. That's exactly what this soup proves. It's ultra simple, but altogether untouchable. Really, it doesn't need a thing! I found the recipe from my friend Sheena, of The Little Red House blog. She specializes in simple, yummy recipes, and never disappoints. You won't have to spice it up to make it enticing- the smoky bacon flavor brings it all together, and I promise it'll warm you up on these January days. It's one of my new winter faves. You have to try it!
Bean & Bacon Soup
- 4 strips Smithfield Hickory Smoked bacon
- 2 large carrots, chopped
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 15-ounce cans great northern beans
- 3 cups chicken broth
- 1/2 teaspoon liquid smoke (optional)
Instructions
In a large saucepan over medium high heat, cook bacon until crisp. Remove from pan and let cool on paper towels. After cooled, break into small pieces. Strain most of the bacon drippings out of the pan, leaving only 2 Tablespoons to saute your veggies. Add the carrots and onion to the pan drippings and cook for 5 minutes over medium heat. Add the garlic and cook for about 3 minutes more, stirring all the time. Stir in the beans and broth. Bring to a boil, cover, and reduce heat to low.Let simmer for 15 minutes and you'll have awesome soup. Or, if you have time on your hands or other things to work on, let simmer for an hour or two to let the flavors really come together. Uncover and, with a potato masher or large slotted spoon, partially mash the bean mixture until it thickens slightly. Salt and pepper to taste. Top with crumbled bacon and serve hot!
Recipe courtesy of, and faintly adapted from, Sheena.
