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Tuesday, August 20, 2013

Bean and Bacon (optional) Soup

I know what you're thinking, but no. Unfortunately, this is not the recipe for that famous red and white can.

It is, however, a quick and easy recipe that can be amended with ease to your tastes. Add bacon. Forget the bacon. Add carrots. Maybe celery. Add a bit of vegetable or chicken broth if you desire.

Though I'm not a big fan of cannellini beans, there were two cans in our pantry, and it seemed a shame to let them sit there going to waste. So, we toasted the remainder of a three-day old cornbread, tossed up a pot of soup, and we're full.

Scan your cupboards for other ingredients such as corn, even green chilies would taste fine in this multi-tasking soup.

Recipe courtesy of Cooking Light.

3 slices of bacon, chopped (optional for vegetarians)
1 cup of chopped onion
1 Tablespoon of chili powder
1 1/2 teaspoons of dry mustard powder
1 1/2 cups of water
1 Tablespoon of dark molasses
1 Tablespoon of red wine vinegar
2 15-ounce cans of cannellini beans, or other white beans - DRAINED
1 14.5-ounce can of diced tomatoes with onions and garlic - UNDRAINED

 If including bacon, cook over medium-high heat until it is crisp. Remove the bacon from the pan, set aside. Reserve 2 teaspoons of bacon drippings in a sauce pan.

If going vegetarian, use 2-3 teaspoons of extra virgin olive oil.

Over medium-high heat, combine onions in oil or drippings. Add chili powder and dry mustard, stir well, saute for three minutes. Stir in bacon and all remaining ingredients, bring to a boil. Reduce heat, simmer for seven minutes.

Remove the pan from heat. The original recipe calls for partially mashing some of the beans, but I did not feel this was necessary. To each his or her own.

Bon appetit!

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