Getting up the other morning I decided I really wanted to take some soup for lunch. Thirty minutes later (shower included) I had a soup that every one raved over. You could easily make this without meat, but as I had a little ham and bacon around, I added them in.
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2 slices of bacon (chopped)
1 cup onions (chopped)
1 cup celery (chopped)
1 cup carrot (chopped)
1 tbsp vegetable oil
1 can white beans (Great Northern or Navy)
1 qt chicken stock
1 slice of ham
Saute bacon
add 1 tbsp oil
Add vegetables and saute for 5 minutes
Add beans
Add ham
simmer twenty minutes
puree lightly with hand blender
Notes:
Since we don’t eat bacon all that often, I it frozen in two strip bunches for cooking. It chops fine, and is alway there when I need it. All the vegetables in this soup were chopped to about 1/4 inch, smaller than I usually chop things, but the beans are the focus and larger pieces would interfere with that.
This Sunday’s soup: Corn and Crab Chowder. The nice thing about this one is that it’s fast, as well as tasty.
I was sitting in Whole Foods munching on a sausage and peppers sandwich I’d made up from the unholy union of their food bar and a roll from their bakery, and thought to myself…this would make a pretty good soup.