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How To: Make Bean, Bacon And Tomato Soup

How To: Make Bean, Bacon And Tomato Soup

As the days get shorter and the nights cooler I find myself pulling out my favorite soup recipes, partly because nothing heralds in cooler weather better than homemade soup.


Here is my Bean, Bacon and Tomato Soup recipe, hearty and wholesome and great for a family night in or entertaining around the fire place.

 

Ingredients

(Serves 4)

6 rashers of streaky bacon
2 cans of Cannellini or white beans
1 onion (chopped)
2 sticks of celery (chopped)
2 cloves of garlic (chopped)
1/2 can of chopped tomatoes
33 3/4 ounces of chicken broth (2 cans)
1 small bunch of chives or green onions (chopped)
Olive oil
Salt
Pepper

Step 1: Place a small pan on a medium heat, roughly chop your bacon rashers and add them to the pan. Fry for a few minutes until crispy.

Step 2: Fill a medium pan with the chicken broth and bring to a simmer.

Step 3: Drain your beans and add to the chicken broth.

Step 4: Remove half the bacon from the pan (for garnishing) and add all the chopped vegetables to the bacon pan with a splash of olive oil and cook until softened, about 10 minutes.

Step 5: Add the veggies to the chicken broth and beans and turn the heat up, bringing them to a boil. Once boiling simmer for a few minutes and a pulse with a hand mixer a few times for a rustic, chunky look. Season with salt and pepper to taste.

Step 6: Plate up and garnish with the remaining bacon and chives/onions.


Enjoy!

 

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11 Comments

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Julia on Nov 09, 2012:

sorry I didn't mean to post it twice!!! :/


Julia on Nov 09, 2012:

Hey! I used this as an inspiration for my own soup and posted it on my blog, check it out if you like :) http://juliasgems.wordpress.com/2012/11/09/tomato-bacon-bean-soup/


Julia on Nov 09, 2012:

Hey! I used this as an inspiration for my own soup and I posted it on my blog...check it out if you like :)  http://juliasgems.wordpress.com/2012/11/09/tomato-bacon-bean-soup/


Anonymous on Oct 17, 2012:

I made this and it was fantastic! Thanks.


Steve on Oct 16, 2012:

Thanks for the explanation, Matt. I'm a former client of yours at Starling's: mystified by the season flip and strange units! Your US readers would be more familar with chicken broth in 32 oz cartons, from suppliers like Swanson or Imagine. It's an easier number to deal with: just under one litre (or liter to keep it US).


Matt Allison on Oct 16, 2012:

Hi Steve, I'm based in South Africa, but the majority of Curbly readers are based Stateside where it is currently Fall (Autumn) heading towards Winter, so I write for them. It also means asjusting recipes into Imperial measurements from Metric, but a great way to learn!


Matt Allison on Oct 16, 2012:

Hi Charmander, great! I hope it went well.


Steve on Oct 16, 2012:

Thanks, Matt - looks like a hearty soup that's easy to prepare. But ... "As the days get shorter and the nights cooler"? Where in the world is Matt?


Charmander on Oct 14, 2012:

This sounds delicious. I plan on making it today. 


Matt Allison on Oct 12, 2012:

Hi Keter, thanks for spotting my omition! I like to use 6 rashers of streaky bacon. I've updated the ingredient list above. I hope you have the chance to try it and I'd love your thoughts!


Keter on Oct 12, 2012:

How much bacon?  Can you state that in typical strips of bacon?  Thanks.


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