Linda Larsen is definitely an author, journalist, and residential Economist that has labored for Pillsbury and Malt-O-Meal. She is part of the Association of Food Journalists. You will discover much more about Linda's focus on her Google Profile: Linda Larsen. You are able to contact Linda by email and social networking.
Updated Next Month, 2015.
This traditional recipe is really scrumptious. Once you've attempted it, you'll never return to the canned (but classic) Bean and Bacon Soup. This soup is easily the most warming and comforting dish for everyone on the cold winter day. Also it's simple to make. The beans do need to soak to have an hour before you begin making the soup, so use that point to prepare the bacon and make preparations and prepare the vegetables.
Serve having a pan of warm cornbread away from the oven for any scrumptious meal. For any crockpot form of this recipe, see Slow Oven Bean and Bacon Soup .
Ingredients
- 2-1/2 cups dried navy beans
- 2 quarts water
- 4 cups chicken broth or stock
- 8 slices bacon
- 2 onions, chopped
- 4 cloves garlic clove, minced
- 2 cups diced, peeled taters
- 2 cups sliced carrots
- 28 oz. can tomato juice
- 2 teaspoon. salt
- 1/2 teaspoon. pepper
- 1 bay leaf
- two tablespoons Worcestershire sauce
- 1 cup sour cream
- two tablespoons corn starch
- 1/2 to two teaspoons Tabasco sauce
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Preparation
1. Combine beans, 2 quarts water, and 4 cups chicken broth in large pot. Provide a boil and boil for just two minutes. Cover and let are a symbol of one hour.
2. Meanwhile, prepare bacon until crisp in large stock pot. Remove bacon to sponges to empty and crumble put aside.
3. Add chopped onions and minced garlic clove to bacon drippings. Prepare and stir until onions are tender.
4. Add partly cooked beans and cooking liquid towards the onion mixture.
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Cover and prepare over low heat for one hour.
5. Add remaining ingredients including reserved bacon pieces, aside from sour cream, corn starch, and Tabasco sauce. Cover and simmer for 50-55 minutes, stirring from time to time, until beans are tender and soup is slightly thickened. Remove bay leaf and discard.
6. Combine sour cream and corn starch in normal size bowl mix well. Add 1 ladle from the soup towards the corn starch mixture and stir until combined. Stir this mix in to the soup and simmer for five minutes. Season to taste with Tabasco sauce and serve.
