Bean with Bacon Soup
This recipe is an evolution from the one mentioned in these topics:
The overall intent is to emulate commercial Bean with Bacon soup in a healthier way.—————
Changes to the original recipe include:
Added tomato product (catsup).
Added chipotle and liquid smoke for smoke flavor (duh).
Used roasted garlic rather than raw.
Used potato and blending for thickening rather than flour.
Used dried beans rather than canned.—————
Ingredient list from the commercial canned product:
Cooked White Beans, Water, Tomato Puree (Water, Tomato Paste), Bacon (Cured With Water, Salt, Sugar, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite), Carrots, Contains Less Than 2% Of The Following Ingredients: Modified Food Starch, Salt, Sugar, Onion Powder, Monosodium Glutamate, Yeast Extract & Natural Smoke Flavoring.
- 1/2 lb. bacon, diced into 1/2 inch pieces
- 1 small onion, finely diced
- 1 chipotle chile, minced
- 2 small carrots, finely diced
- 6 cloves garlic, pan roasted
- 1/4 cup catsup
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 Tbsp. fresh thyme or 1 tsp dried thyme
- 1/4 cup dry white wine
- 1 small russet potato, finely diced
- 1 qt chicken stock, low sodium
- 1/2 lb white beans, soaked overnight (OK to substitute blackeyed or pinto beans)
- 6 drops liquid smoke
1Fry the bacon in a saucepan until crispy, then drain and set aside, reserving 2 Tbsp bacon fat in the pan.
Add onion and carrot to the pan, saute until soft.
1Add wine and cook for about five minutes (until alcohol is evaporated).
Add garlic, chipotle, pepper, thyme and catsup; saute for about two minutes.
Add chicken stock, vegetables and liquid smoke to a 3 qt pot; simmer for five minutes.
2Add salt, white beans and potato to the pot, simmer for 1 hour over medium heat or until beans are just soft.
Blend 1/3 of the soup mixture and return to the pot.
Add bacon and simmer over VERY LOW heat for 15 minutes longer.
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