Bean, Bacon and Pepper Soup Best Dishes

Monday, October 28, 2019

Bean, Bacon and Pepper Soup

"An easy, quick and hearty soup it truly is incredible in winter. Tasty with garlic bread or melba toast or even better the next day. You can adjust all of the seasonings to personal taste."

Ingredients :

5 slices bacon
three onions, chopped
2 carrots, chopped
1 purple bell pepper, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 teaspoon white sugar
half teaspoon ground black pepper
1/four teaspoon ground cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 bay leaf
1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
four cups fowl broth
2 (15 ounce) cans cannellini beans, with liquid
1/2 cup chopped parsley

Instructions :

Prep :	Cook : 5M	Ready in :

In a massive pot over medium excessive warmness, saute the bacon till crisp. Drain the fat, leaving approximately 2 tablespoons inside the pot. Crumble the bacon, booking for later for garnish. Add the onions, carrots, purple bell pepper, celery and garlic to the pot and saute in the bacon fat for 10 mins.
Stir within the sugar, floor black pepper, cayenne pepper, garlic powder, onion powder, bay leaf, thyme and Worcestershire sauce. Now pour in only a small amount of fowl inventory to deglaze the pan. (Note: This eliminates all of the caramelized particles from the bottom of the pan.)
Add the beans and the relaxation of the stock and maintain to prepare dinner over medium high warmth for 10 to fifteen mins, or till all veggies are smooth.
In a food processor or blender, puree 3 cups of soup at a time, adjusting seasoning if necessary. Return all pureed soup to the pot, stir within the parsley and crumbled bacon and simmer for 10 extra mins.

Notes :

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