Delicious, different, and desirable this soup sure does deliver! It got me out of my comfort zone and then comforted me right back.
One of my goals is to become more sustainable in all aspects of my life. This is my first attempt to do that in the kitchen. I’ve wanted to stop using cans for beans and tomato sauce and with was a good recipe to start on!
Ingredients:
-6 cup dry navy beans
-24 cups water
- 8 slices thick cut bacon, diced
-2 tbsp olive oil
-3 cloves garlic, minced
-1 medium yellow onion, diced
-2 stocks celery, diced
-3 carrots, peeled and diced
-1 large parsnip, peeled and diced
-4 cups chicken stock
-1 tbsp Cumin
-1/2 tbsp Cayenne Pepper
-Salt and Pepper to taste
-1 tbsp Tabasco Sauce
-White Truffle Oil for drizzling
Instructions:
1. Soak navy beans in water over night, or at least 6 to 8 hours. Drain soak water and rinse beans. Add 6 cups of hot water to the drained and rinsed beans, simmer gently with lid tilted until desired tenderness is reached. Cooking should take about 1 1/2 to 2 hours. Rinse beans and set aside.
2. In a large stock pot cook the chopped bacon over medium high heat until crispy. When the bacon is crispy, remove from the skillet and set on a paper towel lined plate.
3. Using the same pot, add olive oil to the bacon grease and turn the heat down to medium. Add the chopped garlic, celery, carrots, onion, and parsnip and cook until the onions are translucent.
4. Add beans, chicken stock, cumin, cayenne pepper, and tabasco to the soup. Cover and bring to a simmer for 20 minutes.
5. Using an emulsion blender, puree the soup until all the ingredients are smooth. Add salt and pepper to taste.
6. Ladle soup into a bowl and top with bacon and a drizzle of truffle oil.
Great for meal prep too!
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