Hey there, everyone! I hope you were able to enjoy the long Thanksgiving weekend with loved ones and some fabulous food.
And now…we are heading in to the holly jolly season of giving. Here it comes in all it’s glory. Let the good times roll.
I have a lot of new Christmas Treat recipes to share with you.Watch for a plethora of sugary confections coming next week.
Buy some extra carrot sticks and celery to nibble on while you view all of the treats I have in store for us, okay? I wouldn’t want any extra calories to sneak through the screen and make your pants too tight. Man yourself with some vegetables in preparation, okie doke?
But, this week…I thought we better have some soup. What do you say?
Several weeks ago, I asked MyHandsomeHusband if he wouldn’t mind giving me a hand with a little recipe creating. He’s got a real knack with soups and sauces and was nice enough to come up with a Bean with Bacon Soup, just for you and I.
This soup has a wonderful smokey flavor and is very hearty and filling, perfect for a crisp November Day.
All of my kids loved it.
MyTeenSonMark wanted me to tell you “The soup is killer good…but if you dip a piece of Fabulous French Bread in it,
well then it turns in to THE BOMB DOT COM.”
So there you have it.
Don’t be overwhelmed by the ingredient list, my friends. Once your bacon and veggies have cooked you just dump everything else in and let the old girl simmer for 30 minutes. Pretty simple.
Let’s do it!
Bean with Bacon Soup
Time: 40 minutes
Yield: 8 servings
Recipe from MyHandsomeHusband
***Note: This recipe freezes super well. Just let it cool after you are done cooking and store it in a gallon sized freezer safe ziploc bag.
3/4 pound bacon
1 small onion
4 large carrots
4 15 ounce cans Great Northern Beans
4 C water
2 bay leaves
1/4 t pepper
1 T beef bullion
3 T tomato paste
1 t liquid smoke
2 t Worcestershire sauce
2 T apple cider vinegar
1 t salt
1/8 t basil, dried
1/4 t thyme, dried
2 T sugar
pinch red pepper flakes
1. Chop up your bacon into chunks.
2. Toss them into a large soup pot and cook the bacon over medium high heat, just until the edges start to crisp. You don’t want it too crunchy, the middle of the bacon pieces should still be a bit pink.
3. Chop your onions and carrots up into little small pieces.
4. Add the vegetables to the bacon and cook for about 5 minutes, or until the veggies are crisp tender.
5. Drain the juices of JUST ONE CAN Great Northern beans into the sink. You want the juices from the other 3 cans to go into the soup pot. Add the drained can, and the other three cans to the soup pot.
I wanted to show you a picture of Liquid Smoke. It’s a must have in this recipe and is a common item found in every grocery store I’ve ever shopped at.
6. Add all other ingredients and bring the soup to a boil. Reduce the heat to a simmer and let it cook for about 30 minutes.
Serve with a crusty loaf of bread. This Fabulous French Bread works wonderfully, if you are in to making your own bread.