Variable Bean Soup
edited: Friday, June 14, 2002
By Duane Pesice
Posted: Friday, June 14, 2002
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A versatile soup that can be made with any bean or legume...with many variations possible.
1 bag dried white beans or peas
1 medium onion (chopped large)
2 or 3 large carrots (chopped large)
2 or 3 ribs of celery (chopped large)
1 large baking potato (peeled and chopped)
1 tbsp salt
1 lb bacon (old-fashioned is best)
1 can chicken stock
2 cups water
black pepper to taste
Soak beans overnight in water (enough to cover is fine-they'll need to be washed and sorted-a good rule of thumb here is-if it floats in the water, get rid of it). Drain and reserve.
Chop bacon into little pieces and fry. When bacon is almost done, add the carrots, celery and onion and continue cooking until onion is translucent (keep the bacon grease in the pan-pork fat rules!). Add the peas, potatoes, the water, the chicken stock, the salt and a few dashes of pepper (other good things to add here are thyme, parsley, and marjoram). Bring to a boil.
Reduce heat, put lid on, and simmer, stirring occasionally until soup is desired thickness. Taste every so often and reseason as needed. Makes enough for five or six hungry people. Best served with crusty warm bread.
Good variations are the addition of a large can of tomato sauce and lentils instead of peas or beans (or use the beans for that baked bean effect), ham instead of bacon, pork chops instead of ham or bacon...etc. Be creative! It's good!