Bean & Bacon Soup
Soup • Bacon, Beans, Stock, Vegetable
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Ingredients
- 1/2 pound (227g) smoked bacon diced
- 1 large brown onion, peeled and finely diced
- 1 large carrot, peeled and finely diced
- 2 stalks celery, finely diced
- 2 cloves garlic, peeled and minced
- 4 cups (960ml) chicken stock
- 3 (15 oz/400g tins) haricot beans, drained and rinsed (great Northern Beans)
- salt and black pepper to taste
- 1 bay leaf
- 1/2 tsp mixed herbs
- 1 cup (240ml) tomato passata ( tomato sauce)
- finely chopped parsley to garnish (optional)
Directions
- Fry the bacon in a soup pot or Dutch oven until crisp. Remove from the pan with a slotted spoon to some paper kitchen toweling to drain.
- Discard all but 2 TBS of the bacon fat in the pot. Add the chopped onion, carrot and celery to the pan.
- Cook, stirring frequently, over medium heat until they are beginning to soften.
- Add the garlic and cook for a further minute. Stir in the chicken broth and drained beans.
- Add the bay leaf and mixed herbs. Season to taste with salt and pepper. Bring to the boil, then reduce to a slow simmer and simmer over low heat for about 45 minutes.
- Remove the bay leaf and discard.
- Remove half of the soup to a blender and puree. Return it to the soup pot along with the tomato passata (sauce) and 3/4 of the bacon. (Reserve the remainder of the bacon for serving.)
- Simmer for a further 15 minutes. Taste and adjust seasoning as required. Ladle into heated bowls and garnish the top of each serving with some of the remaining bacon and a bit of parsley if desired.
