TOMATO SOUP WITH WHITE BEAN AND BACON
Make and share this Tomato Soup With White Bean and Bacon recipe from Food.com.
Provided by Kiki-kins
Categories Clear Soup
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Cook bacon on medium heat in a large saucepan until lightly browned and fat is rendered. Use a slotted spoon to remove bacon from the pan. Set on a plate lined with a paper towel.
- Add the chopped onion to the pot, cook in the bacon fat on medium heat until soft. Add the minced garlic and cook a minute more. Add the chopped peeled potatoes and cook a few minutes more.
- Add the tomatoes and chicken broth. Cook until potatoes are cooked through, about 20 minutes (or longer).
- Stir in the brown sugar. Add half of the beans to the mixture. Use an immersion blender to blend about half of the soup mixture (or blend half of the soup in a standing blender and return to the pot).
- Add bacon to the soup and the rest of the beans. Add salt and pepper to taste.
- Serve with crusty bread.
BEAN WITH BACON SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 10h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Pick through the beans, then rinse and drain them. Put them in a large pot and cover with water by 2 inches. Let soak overnight.
- Drain the beans and return them 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 bay leaves and give it a good stir. Taste to check if it needs any additional seasoning. Simmer until the beans are tender, 1 to 1 1/2 hours.
- When ready to serve, stir in the tomatoes. Serve with the reserved bacon and chopped parsley.
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- Revive dried beans by soaking them overnight with 4 quarts of water in a soup pot OR heat to boiling, turn off the heat, cover the pot and let stand for one hour.
- Drain and rinse beans. Put them back in the pot and add 4 quarts of water. Add parsley stems, thyme and bay leaves. Bring pot to a boil, then turn to low and simmer until beans are tender, about 40 minutes. The beans can be made in advance and should remain in the cooking liquid until used. Drain the beans and discard the parsley, thyme and bay leaves.
- While beans are cooking, slice bacon into 1/4" slices. Add bacon to another large pot and cook on medium high until crisp and golden. Remove cooked bacon to paper towels and when cool, crumble into bacon bits. Cook onions in remaining bacon grease until they are translucent, about 5 minutes. Remove excess grease, add minced garlic and let cook for a minute. Then add tomatoes, stock, 2/3 of bacon bits and cooked beans. Bring to a boil and turn heat to low and let simmer with the cover on. Continue to cook until the beans begin to melt into the tomato mixture, but are still whole, about 30 more minutes or until it has thickened from the beans.
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- Swirl the olive oil in a Dutch oven set over medium heat. When you feel the heat emanating off the pan, then dump in the onion, garlic, fennel, carrots, and celery. Sprinkle them with salt, crushed red pepper flakes, and smoked paprika.
- Let the vegetables cook in the hot oil, stirring occasionally, until they soften and release their aroma - about 8 minutes.
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