Hearty Bean Bacon Soup
- Hannah Cameron
- Sep 17, 2020
- 2 min read
As the fall season approaches with its official day being on the 22nd of this month, I am anticipating each day! I love a lot of what fall has to offer: the pumpkin spice lattes, the cozy, fuzzy, warm blankets, the beautiful color-changing leaves, hearty soups, gourd dishes and desserts, comfy sweaters, apple cinnamon body lotions and creams, the smells of cinnamon, vanilla, nutmeg, and cloves... AHHHHHH, I can go on!
Do you enjoy fall? Please let me know?
Today on the blog, I wanted to share with you all a hearty bean bacon soup! I had some veggies that needed to be used up in the fridge and bacon just takes any dish up a notch. Right? The beans make this dish nice and filling and the overall dish, has a smoky flavor. It's a soup to get you soup ready for fall!
RECIPE
INGREDIENTS:
-Avocado oil
-Farm-fresh bacon, rinsed, dried, and cut into medium pieces
- Red onion, 1/2
-Green pepper
-Celery
-Swiss chard
-Tomato paste, around 1 tablespoon
-Organic chicken broth or Homemade Bone Broth works perfectly
-Dried navy beans, that have been soaked and rinsed
-Garlic & Herb Seasoning
-Italian Seasoning
-Paprika
-Salt
*Amount of each ingredient depends on preference and my recipes are best for the seasoned cook. Some of my measurements were included above.
Heat up dutch oven on low-medium heat and as it gets hot, add oil.
Once oil is hot, add bacon. Cook until bacon is nice and crispy or until your desired result.
Remove from pan.
Add onion to the pan, cooking until fragrant, then add green pepper, celery, and swiss chard (all in this order). Cook each vegetable until it's lightly cooked, because it will cook more when the soup comes together.
Add tomato paste to pan and mix everything.
Season with garlic and herb seasoning, Italian seasoning, and paprika. Cook for 30 seconds.
Add 1/4 of boxed chicken broth to contents in pan. Let it boil a little bit, so the base flavor can come together.
Pour in rest of chicken broth. I added 1 whole box + what I had leftover in the fridge, which was not a lot.
Stir, until everything is nicely incorporated.
Add soaked, rinsed beans to the mix and stir again. (For my beans, I poured them in a bowl, so I could pick out the bad-looking ones. I soaked them in a combination of apple cider vinegar and warm water for around 6 hours, I believe. Usually, I try to rinse them several times between the duration of the 6-8 hours and place them in a new mixture of acv + water. I didn't do that this time. I rinsed them prior to pouring them into the soup. The soaking helps get rid of phytic acid, so that you can get the most absorption of nutrients).
Season more with garlic and herb and Italian seasoning, no paprika this time unless you want a very smoky soup.
Stir and bring soup to a boil.
Once boiling, turn heat to low-medium until done. Throughout the process, I turned the heat up and down, so it could get done faster!
When soup is fini, bowl up and add bacon and season with salt to taste.
I will see you all soon, Lord willing.
God bless
Hannah
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