3 Step Bacon And Vegetable Soup Recipes

Steps:

• 1. In a stock pot cover Navy and Garbanzo beans with water. Bring to a boil for 3 minutes. Turn off heat and let beans sit for 1 hour.
• 2. Drain beans. In the pot you boiled the beans in melt 2 Tablespoons of butter - add bacon, onion, and celery; cook until tender.
• 3. Add beans, chives, and 4 cups of fresh water. Add garlic powder and a little pepper. Cook on medium low for 1 hour.
• 4. Add carrots, parsnips, and lentils. Cook 20 more minutes. Add salt and pepper to taste. Enjoy! Pictures soon to follow - I'm cooking up a pot of this right now (:

Steps:

• In a medium saucepan set over medium-high heat, cook the bacon pieces, stirring frequently, until brown and just crisp, about 5 minutes. Remove from heat. Using a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside.
• Pour all but about 1 tablespoon of bacon fat from the pan. Return the pan to the heat; add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes. Add the stock and 2 cups water, and bring to a boil. Reduce heat to medium, and simmer until the vegetables are tender, about 15 minutes. Add the beans, sage, salt and pepper, and half of the reserved bacon. Simmer for a few more minutes while preparing the cheese toasts.
• Meanwhile, heat the broiler; place bread on a baking sheet. Sprinkle bread with cheese; broil until cheese is melted and bread is just golden, about 2 minutes. Cut into triangles.
• Garnish soup with remaining bacon, and serve with cheese toasts on the side.

Steps:

• Heat 1 Tbsp. oil in a large pot over medium-high and cook bacon, stirring occasionally, until brown and crisp, 5-7 minutes. Transfer bacon to paper towels and let drain.
• Pour off all but 2 Tbsp. fat in pot and reduce heat to medium. Add onion and cook, stirring occasionally, until browned around the edges and softened, 8-10 minutes. Add garlic and cook, stirring constantly, until garlic is very fragrant, about 1 minute. Return bacon to pot and add oregano sprigs, thyme sprigs, bay leaf, and broth. Bring soup to a simmer and cook 15 minutes to allow flavors to come together.
• Taste soup and season with salt and pepper; add carrot, parsnip, turnip, and brussels sprouts and cook 3 minutes (vegetables should be very al dente). Remove from heat. Discard oregano and thyme sprigs and bay leaves. Let soup sit 5 minutes (vegetables will soften a little more).
• Meanwhile, combine anchovies (if using), basil, lemon zest, and remaining 4 Tbsp. oil in a small bowl; season basil oil with salt and pepper.
• Divide soup among bowls; drizzle with basil oil.
• Soup can be made 3 days ahead. Let cool; cover and chill.