white bean and bacon soup
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.
prep time
20 Min
cook time
1 Hr 45 Min
method
Stove Top
yield
8 to 10
Ingredients
- 1 pound great northern white beans
- 2 1/2 quarts chicken stock
- 4 tablespoons unsalted butter
- 2 medium yellow onions, chopped
- 3 - garlic cloves,chopped
- 8 large plum tomatoes,peeled, seeded and chopped
- 1/2 pound slab bacon, cubed
- 1 teaspoon dried marjoram
- 1 teaspoon each salt and pepper
- 2 bunches fresh parsley, chopped
How To Make white bean and bacon soup
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Step 1sort beans, wash lightly and cover with water. let set overnight.
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Step 2next day , drain the beans, wash thoroughly, place in a large stock pot, add the chicken stock and bring to a boil.
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Step 3reduce heat to low and cook for about 1 hour or till beans are soft.
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Step 4While 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.
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Step 5Simmer until beans are thoroughly cooked. Add Salt and pepper. Just before serving, add the chopped parsley to garnish.
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