Soup Recipes » Bean Soup » Bean and Bacon Soup

Bean and Bacon Soup

Small white beans, beef broth, ketchup, chopped onion, finely chopped celery, finely chopped carrot, fresh ground black pepper, dried parsley, vegetable oil, crisp bacon pieces, water and flour are added to large stockpot and simmered to tenderize vegetables and meld flavors.

Ingredients -

2 (15 ounces each) cans Small White Beans, un-drained
4 cups Beef Broth
1/4 cup Ketchup
1/2 White Onion, chopped
1 Celery Stalk, finely chopped
1 Carrot, finely chopped
1/8 teaspoon Fresh Ground Black Pepper
1 teaspoon Dry Parsley
1 tablespoon Vegetable Oil
1 Bacon Slice, cooked crisp and crumbled
1/4 cup Cold Water
2 tablespoons Whole Wheat Flour

Preparation:

1. To a large pot, add the canned beans, broth and ketchup and stir until well mixed.

2. Add the chopped onion, celery and carrots to the pot.

3. Add the pepper, parsley, oil and bacon pieces.

4. Cover and simmer for 20 minutes or until the vegetables are tender.

5. Add the cold water and flour to a small jar with a tight lid.

6. Shake rigorously until smooth.

7. Pour the flour mixture into the boiling soup and mix well.

8. Simmer for 10 minutes.

9. Serve.

Soup Making Tips -
Sulfur in Onions

	Storage onions contain higher concentrations of sulfur and therefore cause more tearing than sweet or green onions. To lessen tears, try cutting onions under cold running water. Soaking half a cut onion in water for 10 minutes before slicing will allow some of the sulfur to seep out into the liquid. A sharp knife will also limit the amount of sulfur compounds that reach the air and cause the eyes to water.

Soup Making Tips -
Working with Onions

	Here are just a few tips for working with onions. An onion that is wet is much easier to peel off the skin than one that is dry. A large and firm onion is much easier to cut than a smaller onion or an onion that is not firm.

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