White Bean and Bacon Soup

Billie Blair

By
@witch123

This recipe comes from The City Tavern cookbook. I love to watch Chef Walter Staib on the T.V. Show "Taste of History". Cooking seemed so difficult back in Colonial Days but the flavors of the food looks so fresh and wonderful. I found this soup to be very fulfilling and so good. Thank you Walter Staib for your wonderful cookbook.


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Serves:

8 to 10

Prep:

20 Min

Cook:

1 Hr 45 Min

Method:

Stove Top

Ingredients

1 lb
great northern white beans
2 1/2 qt
chicken stock
4 Tbsp
unsalted butter
2 medium
yellow onions, chopped
3
garlic cloves,chopped
8 large
plum tomatoes,peeled, seeded and chopped
1/2 lb
slab bacon, cubed
1 tsp
dried marjoram
1 tsp
each salt and pepper
2 bunch
fresh parsley, chopped

Directions Step-By-Step

1
sort beans, wash lightly and cover with water. let set overnight.
2
next day , drain the beans, wash thoroughly, place in a large stock pot, add the chicken stock and bring to a boil.
3
reduce heat to low and cook for about 1 hour or till beans are soft.
4
While the beans are cooking, chop all veggies, cut up bacon , fry in the melted butter until brown, add onions, garlic, tomatoes . cook until tomatoes are real soft, then add to the bean pot.
5
Simmer until beans are thoroughly cooked. Add Salt and pepper. Just before serving, add the chopped parsley to garnish.

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: American