This time of year makes me miss the lush, green Tampa winters. It’s bleak and frigid outside and the last thing I want to do is leave the house and fight holiday traffic just for a quick trip to the grocery.
Since leaving my fireplace is such an ordeal it means I have to make do with what I already have around the kitchen. With a little planning, this is easy. A simple, crusty, homemade bread and hearty bean and bacon soup are in order. I’ll do another post for the bread but for now I’ll focus on the bean and bacon soup.
The beauty of a bean soup is you can use any kind of bean you prefer. I love black bean soup the most but for this I used pinto beans. You can add any other ingredient you like but for this recipe (and because I had limited choices) I’ve kept it very simple. If you follow me at all you’ll know I love simple and homemade.
Ingredients Include:
1 + Canned or dry beans (dried beans must be soaked, usually overnight – follow package directions) . I’ve made this using 1 can of beans when I’m the only one eating, add as many cans as you like to feed your crew.
1 clove garlic
2 + cups chicken broth – varies with amount you want to make
1 + strips bacon – add as many as you like but be careful how much grease you use in the soup. **Since bacon comes in many varieties, some saltier, peppery or smokier than others it’s important to taste the soup as it simmers and adjust accordingly.
Salt, pepper – varies with type of bacon used – add to taste.
Process:
- In a soup pan (or crock pot, etc) cook bacon until it’s crispy. Remove and place on something to absorb extra grease. Once it’s cooled, break or chop into smaller pieces for garnish.
- On lower heat, sauté the garlic. I use about a tablespoon of grease for the first can of beans and about 1/2 tablespoon for each can after. If you’re adding other items, like veggies I add them now as well. Sauté for about a minute.
- Add chicken broth and stir into grease.
- Add beans can simmer for several minutes.
- Using an immersion blender or actual blender or food processor ladle the soup in and blend to your desired texture. I prefer to leave some beans whole and transfer them back into the pot with the blended mixture.
- Simmer 15 minutes or until desired thickness, tasting as it cooks.
- Ladle into bowl, garnish with bacon, slice off a piece of fresh, warm bread and enjoy.