Wonderful Soup Recipe

Bean and Bacon Soup This soup is hearty and chock full of protein! 2-1/2 Cups dried beans (I use a mixture, Northern Beans are a favorite) 4 qts. chicken broth or stock 1 lb bacon (ends and pieces) cubed 1 lb italian sausage skinned (I like it hot) 3 onions diced 2 leeks diced 2 stalks celery diced 1 bell pepper diced (I add 1 jalapeno pepper diced) 6 cloves garlic pressed and diced 4 potatoes peeled and cubed 4 carrots peeled and diced 28 oz canned diced tomatoes 1 bag of frozen peas and corn (add at the end) 2 t. salt 1 t. pepper 1 bay leaf (removed after cooking) 1 T. basil & garlic seasoning Pick through beans for rocks and bad beans.  Rinse well and soak overnight.  In a large stock pot, add your beans to the 4 qts of chicken broth/stock.  Bring to boil, cover and simmer for 1.5 to 2 hrs, according to the beans you select or until the beans are soft.  Cooking the beans in salt or in the tomatoes will keep them from softening up.   Meanwhile, on med. heat fry bacon and sausage until crispy.  Remove to collander.  In the drippings fry the onions and garli****il the onions appear transluscent.  Add the veggies and coo****il they render, about 10 minutes.  Add canned tomatoes and meat.  Stir and simmer on low heat, until the beans are done cooking. With a hand masher, mash the beans until they reach a thick yet still lumpy consistency. Skim the fat off the top of your meat and veggie mixture that is simmering.  Some folks like to keep the fat in the soup for flavor, especially on a cold, windy, snowed in day.  This is your choice.  Me, I skim. Add this mixture to your stock pot and simmer another 30 min. on low heat.  Serve when the family gets home.  I prepare toppings of shredded cheese, sliced green onion, and low fat sour cream.  Keilbasa cooked and sliced on the side is also delicious. Enjoy! From DianeF's kitchen!

Mmmm....Thanks for the recipe. I'll file it and use it soon. Sounds great!

Barb

The recipe sounds great. Can't wait to fix it. It will be great during football this winter. Thanks for posing it. Maureen

Oh yummmmmmmmmmmmmm!  I can't wait to make this!  I love to cook, that's one thing that hasn't changed since WLS.    Thanks for the recipe!