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= Perfect Friday Night!

It’s Friday!  If you’re like me you don’t want to go home to cook a complicated meal…a simple dinner and maybe a little wine and a good book.  I’ve got just the thing, a warm hearty soup to toast you up on a cold winter night…followed by a sweet treat from J. Daniels…

Bean & Bacon Soup

Ingredients:

2 cans Great Northern white beans, rinsed and drained
4 cups chicken stock
1 pound thick-cut bacon, cut into 1-inch pieces
2 large carrots, chopped
2 stalks celery, chopped
1 onion, chopped
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
4 cloves garlic, chopped
1 tsp gound thyme
2 Roma tomatoes, diced
Chopped fresh parsley, for garnish

Directions:

Rinse and drain the beans.

Add the beans to the pot. Add the chicken stock and 4 cups of water. Bring to a boil and reduce to a simmer.

While the beans are simmering, cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Remove to a paper towel-lined plate to drain. Add half the bacon to the beans, reserving the rest for garnish.

Remove all but 2 tablespoons of the bacon grease from the skillet and add the carrots, celery and onions. Season with some salt and pepper and cook until the vegetables are just beginning to soften, 3 to 4 minutes. Add the tomato paste and garlic and cook for another minute, stirring to combine.

Using a slotted spoon, add the vegetables to the beans. Add the thyme and give it a good stir. Taste to check if it needs any additional seasoning. Simmer 15-20 minutes.

When ready to serve, stir in the tomatoes. Serve with the reserved bacon and chopped parsley.

NOTE:  I also use the immersion blender to thicken up the soup a bit, but it’s optional.

Adapted from The Pioneer Woman – Ree Drummond

Bean And Bacon Soup Recipe PW

And for your dessert…

CLICK HERE FOR MY REVIEW

 

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