Thursday, January 31, 2013

Bean and Bacon Soup

Found this on Lynn's Kitchen Adventures and thought it sounded good. I had planned it for last night, then it was 70* yesterday, not exactly a day for soup. But by dinner time the rain was coming down and it was fine. I thought it needed more molasses flavor but it tasted good and everyone seemed to like it. I served it with Boston brown bread.

Bean and Bacon Soup
serves 5-6

3 cans navy or other white beans, drained and rinsed 
        (or 4 1/2 c dried beans, soaked and cooked)*
1/2 lb bacon, diced
1 onion, chopped
1 can chicken broth
3 Tbsp molasses
2 c milk

Cook the diced bacon in a skillet until it starts to render the fat and turn crisp, then add the onion. Cook until the bacon is crisp and the onion is soft and slightly browned. Put the beans, bacon and onion, chicken broth, and molasses into the crockpot and stir well. Cook on low for 2-3 hours. Add the milk, stir, and cook 30-40 minutes until heated through. Salt to taste and serve.

*I soaked and cooked a 1 pound package of Great Northern beans, then measured out the 4 1/2 cups; the rest went into a container for the freezer. I'm not sure how much dried beans equals 4 1/2 cups.

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