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Bacon and Bean Soup
3 sl Back bacon
3 Stalks celery, chopped
2 md Carrots, chopped
1 md Onion, chopped
1 c Chopped turnip
3 c Beef broth
1 Bay leaf
1/2 ts Thyme
1 cn (19oz) kidney OR pinto beans, drained and rinsed
When the vegetables are finely chopped it takes only a short simmering time
to develop and blend the flavors of the bacon and assorted winter
vegetables. The beans add character and a heartiness that is satisfying.
And an added plus - the soup is better a day or two after it is made. Store
it in a covered container in the refrigerator.
Cut bacon into thin slivers. In a 12 cup saucepan, combine bacon, celery,
carrots, onion, turnip, beef broth, bay leaf and thyme. Bring to a boil;
reduce heat, cover and simmer for 15 minutes or until vegetables are
tender. Add beans and continue to simmer 5-10 minutes or until hot, and
flavors are blended. Remove the bay leaf and ladle into warm soup tureen or
soup bowls. Makes 8 servings.
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