HOMEMADE BEAN & BACON SOUP
16 ozbag of dry navy beans
9 cchicken broth, low salt
1 stickbutter, unsalted
1medium yellow onion, chopped
2celery stalks, chopped small
2 dash(es)liquid smoke flavoring
1/2 lbbacon + extra for garnish
How to Make HOMEMADE BEAN & BACON SOUP
- Now, I take the pound of bacon and cut it down the middle in half. Use only half the pound, then fry the half pieces until almost crisp, drain on paper towels and throw the whole half pieces in the pot. Add 2 dashes of liquid smoke. Cover and simmer for 4 hours or so until thick and beans are tender. (the reason I do this is because I do not like the texture of bacon when cooked in a soup but I want the flavor soooo when it is done cooking, I take the half pieces out of the soup and discard) I fry up extra bacon to crispy and garnish the soup with it just before serving it so it stays crunchy while I eat it. I do stir it in at this point.
- Now, if you do not mind the texture of the bacon in the soup, just chop the bacon in small pieces and fry, drain on paper towels and add to the soup. Add 2 dashes of liquid smoke. Cover and simmer the 4 hours or so until the beans are tender and the soup is thick. Serve.
- If you double this recipe, double everything except the Chicken broth. Use 10-12 cups of broth for doubling if you like a thick soup. I promise, you won't need more. If you like it a little more soupy, add more broth.