16 October, 2015
Homemade Bean and Bacon Soup
Soup season is upon us here in the midwest, yay! I am a soup lover and I love making it. I also love that it can feed my family of 4 for days.
The Taste and Tell blog had a great looking recipe for Homemade Bean and Bacon soup, so I thought I would give it a try on this chilly day.
The recipe has a lot of chopping (onions, carrots and celery), so prep time took a bit. I started by frying up some bacon in a dutch oven. I removed the chopped bacon and used the grease to saute the veggies. After adding the garlic, chicken broth and beans, you let it simmer for an hour or so. After, you puree half the soup by way of blender or food processor (I used an immersion blender, that way I didn’t have to take it out of the pot). Add tomato soup (yes, tomato soup) and bacon, and we are ready to roll!
The soup had a nice weight to it, as it’s not to heavy, but not too brothy. The texture is also nice, with a balance of puree and larger bits. The taste is pretty deep, considering the soup only cooks for an hour. I believe the tomato soup added an acid component that really amped up the flavor, as some bean soups can be kind of flat. And adding the bacon at the end is genious! It is still quite crunchy and adds some mild smokiness.
Can’t wait to have the leftovers for lunch tomorrow. I’m thinking its going to be even better than tonight!!