White Bean Soup with Bacon (and beer!)
Adapted from Not Your Mother's Slow Cooker Cookbook by Beth Hensperger
2 cups dried navy or great northern beans, picked over, soaked in water to cover overnight, and drained
2 to 3 strips bacon, cooked until fat is rendered but not crispy, drained on paper towel, and chopped; or 1 ham bone
1 small yellow onion, finely chopped
1 rib celery, minced
1 small carrot, minced
1 bouquet garni: 1/2 teaspoon dried oregano, 3 sprigs fresh flat-leaf parsley, 1/2 fresh sage leaf, and 1 bay leaf, wrapped in cheesecloth and tied with kitchen twine
6 cups chicken broth or water
Salt or tamari or another soy sauce to taste( this I did not do as I elected to pour in 1/2 bottle of beer)
1/4 teaspoon ground black pepper, or to taste
1/2 cup heavy cream ( optional)
1. Combine the beans, bacon, onion, celery, carrot, bouquet garni, and broth in the slow cooker. Cover and cook on LOW for 8 to 9 hours.
2. Remove the bouquet garni and bone, if using, and discard. Purée about one-third of the soup in a food processor or with a handheld immersion blender. Season with salt (Beer!), then add the pepper and cream, if using, cover, and continue to cook on LOW 15 minutes longer. Ladle into soup bowls and serve hot.
I imagine that this tasted pretty good. My memory is a little hazy....
Adapted from Not Your Mother's Slow Cooker Cookbook by Beth Hensperger
2 cups dried navy or great northern beans, picked over, soaked in water to cover overnight, and drained
2 to 3 strips bacon, cooked until fat is rendered but not crispy, drained on paper towel, and chopped; or 1 ham bone
1 small yellow onion, finely chopped
1 rib celery, minced
1 small carrot, minced
1 bouquet garni: 1/2 teaspoon dried oregano, 3 sprigs fresh flat-leaf parsley, 1/2 fresh sage leaf, and 1 bay leaf, wrapped in cheesecloth and tied with kitchen twine
6 cups chicken broth or water
Salt or tamari or another soy sauce to taste( this I did not do as I elected to pour in 1/2 bottle of beer)
1/4 teaspoon ground black pepper, or to taste
1/2 cup heavy cream ( optional)
1. Combine the beans, bacon, onion, celery, carrot, bouquet garni, and broth in the slow cooker. Cover and cook on LOW for 8 to 9 hours.
2. Remove the bouquet garni and bone, if using, and discard. Purée about one-third of the soup in a food processor or with a handheld immersion blender. Season with salt (Beer!), then add the pepper and cream, if using, cover, and continue to cook on LOW 15 minutes longer. Ladle into soup bowls and serve hot.
I imagine that this tasted pretty good. My memory is a little hazy....