RCI-VG.004.1529.001
White Bean and Bacon Soup
This recipe came from an estate sale. It was obtained when the family collection was purchased from the Burnett Estate in Terrell, Texas in 1981.
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 1 tablespoon
- 1 cup
- 1 cup
- ½ cup
- ½ cup
- white beans1 poundsoaked overnight
- 1 cup
- 3 unit
- 3 unit
- 1½ quarts
- 1 teaspoon
- 2 teaspoons
- 1½ teaspoons
- 1 unit
Method
1
Heat olive oil in a large pot over medium heat, then add diced bacon and cook until crisp, about 8 minutes, stirring occasionally.
2
Remove cooked bacon with a slotted spoon and set aside, reserving about 2 tablespoons of bacon fat in the pot.
3
Add chopped onion, carrot, and celery to the pot with the bacon fat and sauté for 5 minutes until the vegetables begin to soften.
5 minutes
4
Drain the overnight-soaked white beans and add them to the pot along with chicken broth, bay leaves, and thyme sprigs.
5
Bring the mixture to a boil, then reduce heat to low and simmer gently for 35 minutes until the beans are nearly tender.
35 minutes
6
Stir in the seeded chopped tomatoes, salt, white pepper, and Cajun seasoning, then return the cooked bacon to the pot.
7
Continue simmering for 10 minutes until the beans are completely tender and flavors have melded.
10 minutes
8
Remove and discard the bay leaves and thyme sprigs, then taste and adjust seasoning as needed.
9
Ladle the soup into bowls and garnish with chopped parsley before serving.