three bean and bacon soup
You ask...why three kinds of beans? Because I didn't have enough of one type of bean to make the soup, but the combination is really good. I used homemade bacon ends - they always seem to be super smoky and salty - perfect for flavoring soup, but store bought bacon or ham hocks will work just fine. Oh! Don't forget the cornbread on the side(:
prep time
10 Min
cook time
1 Hr 30 Min
method
Stove Top
yield
6 to 8
Ingredients
- 1 cup dry beans - you choice, i used navy, garbanzo, and lentils
- 1/2 pound bacon
- 1 medium onion, diced
- 3 stalks celery, diced
- 1 tablespoon chopped chive
- 3 medium carrots, diced
- 3 medium parsnips, diced
- 1 - bay leaf
- 1/2 teaspoon garlic
- - fresh ground pepper to taste
How To Make three bean and bacon soup
-
Step 1In a stock pot cover Navy and Garbanzo beans with water. Bring to a boil for 3 minutes. Turn off heat and let beans sit for 1 hour.
-
Step 2Drain beans. In the pot you boiled the beans in melt 2 Tablespoons of butter - add bacon, onion, and celery; cook until tender.
-
Step 3Add beans, chives, and 4 cups of fresh water. Add garlic powder and a little pepper. Cook on medium low for 1 hour. -
Step 4Add carrots, parsnips, and lentils. Cook 20 more minutes. Add salt and pepper to taste. Enjoy! Pictures soon to follow - I'm cooking up a pot of this right now (:
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Bean Soups
Category:
Vegetable Soup
Tag:
#For Kids
Ingredient:
Beans/Legumes
Culture:
American
Method:
Stove Top
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