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.
serves8 to 10
prep time20 Min
cook time1 Hr 45 Min
Ingredients For white bean and bacon soup
great northern white beans
2 1/2 qt
yellow onions, chopped
plum tomatoes,peeled, seeded and chopped
slab bacon, cubed
each salt and pepper
fresh parsley, chopped
How To Make white bean and bacon soup
sort beans, wash lightly and cover with water. let set overnight.
next day , drain the beans, wash thoroughly, place in a large stock pot, add the chicken stock and bring to a boil.
reduce heat to low and cook for about 1 hour or till beans are soft.
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.
Simmer until beans are thoroughly cooked. Add Salt and pepper. Just before serving, add the chopped parsley to garnish.
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