White Bean Soup with Bacon

Claudia brought in a cookbook today from the library, "Back in the Day Bakery Cookbook". There were SO many things that looked amazing that I think I have to buy this book. One recipe really caught my eye though and it wasn't for a sweet. Of course, it has bacon in it, so go figure...

White Bean Soup with Bacon

1 1/2 cups dried white beans, such as cannellini or navy, soaked overnight in cold water
3 Tbs olive oil
4 celery ribs, diced
2 large sweet onions, finely diced
1 parsnip, peeled and finely diced
4 cups chicken stock
8 strips bacon
salt and freshly ground black pepper
4 tsp finely chopped fresh parsley
smoked paprika

Drain and rinse the soaked beans. Fill a large saucepan with water, add the beans, bring to a boil over high heat, and boil for 10 minutes. REduce the heat to medium-low and simmer until the beans are soft, about 1 hour. Set a sieve over a bowl and drain the beans; reserve the liquid. Remove any loose bean skins.

Preheat the oven to 350 degrees F.

Heat the olive oil in teh same pan over medium heat. Add the celery, onions, and parsnip and saute for 4 to 5 minutes. Add half the beans and the chicken stock and cook over medium-low heat until the vegetables are tender, 15 to 20 mintues. Remove from the heat and let cool slightly.

Meanwhile, line a baking sheet with parchment and lay the bacon strips on teh paper, without overlapping. Bake the bacon for 15 to 20 minutes, until slightly crispy. Remove the baconfrom teh oven and drain on paper towels. W@hen it is cool, dice 4 strips and cut the remaining 4 strips to half.

Using a food processor or a blender (I'm thinking immersion blender), blend the soup to a smooth consistency. Return it to the saucepan and reheat (if necessary)over low heat, adding a little of the bean liquid if the soup is too thick. Add the remaining beans and the diced bacon to the soup and season to taste with salt and pepper.

To serve, ladle the soup into four bowls and garnish each with 2 bacon strip halves. Finish with a sprinkle of teh parsley and a dusting of smoked paprika.

Classic Tomato Soup

Now my favorite tomato soup is Campbell's and my favorite way to eat it is with a white bread grilled american cheese sandwich. I'm high class like that.

But maybe, just maybe I should branch out and try this recipe, again from Cook's Country magazine. We shall see...

Classic Tomato Soup

2 (28 oz) cans diced tomatoes
3/4 cup low-sodium chicken broth
3 Tbs unsalted butter
1 onion, chopped
1 bay leaf
1 tsp brown sugar
2 Tbs tomato paste
2 Tbs all-purpose flour
1/2 tsp baking soda
salt and pepper
1/2 cup heavy cream

1. Drain tomoatoes, reserving juice, pressing lightly to release juice. Mix juice with chicken broth.
2. Melt butter in Dutch oven over medium heat. Add onion and cook until softened, about 5 minute. Add 2/3 of drained tomatoes, bay leaf and brown sugar. Cook, stirring occasionally, until tomatoes begin to brown, about 15 minutes.
3. Add tomato paste and flour to pot and cook, stirring frequently, until paste begins to darken (1 to 2 minutes). Slowly stir in juice/broth mixture, remaining tomatoes, baking soda, and 1/2 tsp salt and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Remove from heat.
4. Discard bay leaf. Puree soup in batches. Return pureed soup to pot and stir in cream. Season with salt and pepper. Serve. (Soup can be refrigerated in an airtight container for 3 days.)

Black Bean soup

I used to make black bean soup from the recipe on the back of the Progresso black beans can. However, I am currently unable to find a can of Progresso black beans and I didn't copy the recipe.

I did a google search and the following is what I found. I think that is right, but I am pretty sure that I chopped the celery and carrots really fine and I didn't use the salsa OR the corn. 'Cause I think corn in stuff is yuck. To me. I have issues.

Oh and an immersion blender is your friend. It is much easier to use (and clean) than a blender for blending the beans.

Update: Found the recipe and yes, it is the same. W00t!


PROGRESSO BUONA SERA BLACK BEAN SOUP

1 Tbsp olive oil
1 large onion, chopped
1 medium stalk celery, chopped (1/2 cup)
2 medium carrots, chopped (1 cup)
4 cloves garlic, chopped
2 Tbsp chili powder (I used 1 Tbsp)
1 Tbsp ground cumin
1/4 tsp pepper
3 cans (14 oz each) chicken broth 4 cans (15 oz each) black beans, drained, rinsed
1 can (15.25 oz) whole kernel sweet corn, drained
1 jar (16 oz) mild picante or salsa

1. In 4-qt saucepan or Dutch oven, heat oil over medium-high heat. Cook onion, celery, carrots and garlic in oil 5 min, stirring occasionally. Add chili powder, cumin and pepper, cook 1 min. Stir in broth, 2 cans of the black beans and the corn. Heat to boiling, stirring occasionally.
2. Meanwhile, place remaining 2 cans black beans and the picante in blender or food processor. Cover and blend on high speed until smooth. Stir into boiling soup mixture.
3. Reduce heat to medium; simmer 15 min. Serve with chopped cilantro, if desired.

6 servings

White Chicken Chili

I love this recipe. My friend made it for me one Halloween and it became one of my go to meals. I'll share her "secret" recipe with you now...

Buy two cans of Busch's great northern beans. Follow the recipe on the back of the can. Ta da!

Just in case you don't have Busch's beans...


White Chicken Chili

3 tablespoons olive oil
1 medium onion, finely chopped
1 can (4-ounces) chopped green chilies, drained
3 tablespoons all-purpose flour
2 teaspoons ground cumin
2 cans (16 ounces) BUSH'S BEST Great Northern Beans
1 can (14.5 ounces) chicken broth
1 ½ cups finely chopped cooked chicken breast
Shredded Monterey Jack cheese (optional)
Sour cream (optional)
Salsa (optional)

In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot.

Garnish with cheese, sour cream and salsa, if desired.