Potato, Bean, Bacon and Red Pepper Soup
Source of Recipe
Unknown
List of Ingredients
1/4 lb bacon, diced (hickory cured is good)
2 T bacon fat
1 T unsalted butter
1/2 onion, diced
1/2 large carrot, scraped and diced
1 small rib celery, diced
4 C chicken stock
Salt to taste
1/4 t pepper
2 medium to large leeks, washed and cut into 1/2 inch circles
2 medium to large potatoes (1 lb.), peeled and cut into 1-inch cubes
3/4 large red bell pepper, diced
10 1/2-oz can white beans, drained and rinsed thoroughly
Recipe
Put the diced bacon in a large pot and cover with water. Bring to a boil, reduce heat and simmer 5 minutes. Drain and press the bacon dry in paper towels. Wipe out the pot and put bacon back in. Fry about 4 minutes until crisp. Remove and drain. Discard all rendered fat except for 2 teaspoons. Add butter to this. When the butter melts, add onion, carrot, and celery. Saute until lightly browned, about 5 minutes. Add chicken stock, reserved bacon, salt and pepper. Simmer 5 minutes, skimming off any foam. Add leeks and potatoes. Simmer 5 minutes more. Add red pepper. Continue simmering until the potatoes are just tender. Add beans and simmer to heat through. Turn off heat and let sit 30 minutes before serving.
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