Bacon and Bean Soup
Source: Cook-it-up London Middlesex Health Unit
Yield: 7 - 8 oz (225 mL) portions
|2 1/2 c||beans, drained||625 mL|
|1||medium onion, chopped (about 1 cup)||1|
|4||garlic cloves chopped||4|
|4 c||Water (or broth)||1 L|
|2 tbsp||fresh parsley, chopped||30 mL|
|1 1/4 tsp||salt||7.5 mL|
|1/2 tsp||pepper||2.5 mL|
1) In a large saucepan, fry the bacon until crisp. Remove and drain on paper towels. Let cool, chop and set aside.
2) Over medium heat, sauté the celery, onion, and garlic (about 3-5 minutes). Add the beans and 4 cups of water. Bring to a boil, cover, and reduce heat to low. Let simmer for 10 minutes.
3) Uncover and, with a potato masher or large slotted spoon, partially mash the bean mixture until it thickens slightly.
4) Stir in the parsley, salt, pepper and bacon.
5) Serve hot.