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BEAN - BACON - Bean with Bacon Soup :]>
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| Bean with Bacon Soup ©From the Kitchen of Deep South Dish Prep time: 15 min |Cook time: 2 hours | Yield: About 6 to 8 servings Ingredients For the Stock: | |
| 1 large | meaty hambone or 3 ham hocks |
| 2 quarts | water |
| 2 whole celery ribs with leaves, rinsed and cut into large chunks | |
| 2 large | carrots, unpeeled, rinsed and cut into large chunks |
| 1 large | onion, unpeeled and quartered |
| 4 sprigs | fresh parsley |
| 2 | bay leaves |
| 1/2 teaspoon | whole peppercorns |
| For the Soup: | |
| 1 pound | bag of dry navy, (pea) beans |
| 8 slices | bacon |
| 1 cup | chopped onion |
| 1/2 cup | chopped carrots |
| 1/4 cup | chopped celery |
| 1 teaspoon | minced garlic |
| 1/2 of a 6-ounce can of tomato paste | |
| 2 teaspoons | kosher salt |
| 8 turns of the pepper grinder | |
| Pinch | thyme |
| 1 | bay leaf |
| 1 tablespoon | chicken base, (like Better Than Bouillon) |
| 4 cups | pork, vegetable, chicken stock or broth, or water, or any combination |
| 1/4 teaspoon | Liquid Smoke, (like Colgin), optional |
| Couple dashes | red pepper flakes, or Cajun seasoning (like Slap Ya Mama), optional |
| Hot sauce, for the table | |
Instructions
The night before, place the beans into a pot or large bowl, cover with water and let soak overnight. For the stock, place ham bone or hocks in a large stockpot and cover with water. Add the remaining stock ingredients, bring to a boil, reduce heat and simmer for 1 hour. Strain, reserving the bone and stock; discard vegetables. Once cooled, pick off any meat from the bone, reserving the meat and discarding the bone.
When ready to cook, drain the beans and set aside. Use kitchen shears to cut the bacon into pieces into a soup pot or Dutch oven; cook over medium high heat until softened but not crisp. Add the onion, carrots and celery and cook and stir until softened about 5 minutes. Add the garlic and the tomato paste. Cook and stir until the tomato paste begins to slightly brown. Add the drained beans; stir. Add in the salt, pepper, thyme, and bay leaf; stir in the chicken base, reserved ham stock along with 4 additional cups of either water, stock or broth, and bring to a boil. Reduce heat and simmer, partially covered, for 2 hours or until the beans are tender. The last 10 minutes of cooking, remove 2 cups of the soup and whirl it in a blender until creamy. Add back to the soup pot. Add the Liquid Smoke and pepper flakes or Cajun seasoning, if desired.
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