This week's Soup Special of the Day is Bean and Bacon Soup. Beans, Bacon, and spices makeup this week's recipe. It's from the CooksRecipes website (http://www.cooksrecipes.com/index.html) which has a huge selection of recipes of all cuisines and tastes, so check it out today. Enjoy and Eat Healthy!
Bean and Bacon Soup
Bacon adds a lovely smokiness to this hearty bean soup. Try it on a cold blustery day to rewarm your bones
1 pound dry navy beans, sorted and rinsed
2 cloves garlic, crushed
2 teaspoons salt
1/4 teaspoon ground black pepper
1 bay leaf
4 strips bacon
2 onions, chopped
1 green bell pepper, seeded and chopped
2 carrots, peeled and chopped
1 (8-ounce) can tomato sauce
1 teaspoon crushed dried parsley
1 - Place beans in a large pot, cover with water and soak overnight; drain and rinse.
2 - Add water, garlic, salt, pepper and bay leaf. Cover and simmer for 1½ hours.
3 - Meanwhile, cook bacon until crisp; remove from pan and drain on paper towel. Set aside.
4 - Add onions and bell pepper to pan drippings; sauté until tender. Add to beans along with carrots. Cover and simmer for 1 hour.
5 - Add tomato sauce and parsley. Cover and simmer an additional 30 minutes. Remove the bay leaf before serving with reserved bacon crumbled on top.
* Makes 8 servings.