White Bean Soup With Peppers And Bacon Recipes

BEAN, BACON AND PEPPER SOUP

Steps:

• In a large pot over medium high heat, saute the bacon until crisp. Drain the fat, leaving about 2 tablespoons in the pot. Crumble the bacon, reserving for later for garnish. Add the onions, carrots, red bell pepper, celery and garlic to the pot and saute in the bacon fat for 10 minutes.
• Stir in the sugar, ground black pepper, cayenne pepper, garlic powder, onion powder, bay leaf, thyme and Worcestershire sauce. Now pour in just a small amount of chicken stock to deglaze the pan. (Note: This removes all of the caramelized particles from the bottom of the pan.)
• Add the beans and the rest of the stock and continue to cook over medium high heat for 10 to 15 minutes, or until all vegetables are tender.
• In a food processor or blender, puree 3 cups of soup at a time, adjusting seasoning if necessary. Return all pureed soup to the pot, stir in the parsley and crumbled bacon and simmer for 10 more minutes.

WHITE-BEAN SOUP SHOOTERS WITH BACON

Steps:

• Fry the bacon in a medium saucepan over medium heat until halfway done, 3 minutes. Add the olive oil, butter and shallots and saute until soft, 6 minutes. Add the beans, sage, garlic and broth, bring to a simmer and cook 15 more minutes.
• Transfer the mixture to a blender or food processor in three batches and puree until smooth. (Be careful-hot liquids are prone to explode when whipped!) Return the pureed soup to the pan and add the cream, cayenne, and salt to taste. Keep warm.
• Smear the toasted bread generously with goat cheese and cut into 3/4-inch croutons. To serve, ladle the soup into shot glasses, top with goat cheese croutons and sprinkle with black pepper.

BACON, POTATO, WHITE BEAN AND RED PEPPER SOUP

Steps:

• Place the bacon in a large saucepan and cover with water. Simmer over moderately high heat for 5 minutes. Drain and pat dry the bacon on paper towels. Wipe out saucepan and return the bacon to pan. Fry over medium high heat until golden and crisp about 4 minutes. Drain the bacon on paper towel, discard all the fat from pan and wipe out with paper towels. Reserve bacon on the side.
• Add butter to pan and reduce heat to moderate heat. Add vegetables and saute until soft. Add broth and simmer until potatoes are soft and start breaking down. Simmer for 45 minutes and serve with crumbled bacon on top.

WHITE BEAN SOUP WITH PEPPERS AND BACON

Steps:

• Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans.
• Cook the bacon in soup pot or Dutch oven over medium heat until crisp. Remove bacon from pan; crumble and set aside. Add bell pepper and the next 8 ingredients (bell pepper through minced garlic) to drippings in pan; saute 10 minutes or until browned. Stir in the broth, scraping pan to loosen browned bits. Add beans. Bring to a boil; cover, reduce heat, and simmer 1 hour or until beans are tender.
• Place 3 cups of the bean mixture in a blender, and process until smooth. Return the pureed mixture to pan. Stir in the bacon and parsley.

WHITE BEAN AND CANADIAN BACON SOUP WITH PESTO

Steps:

• Heat oil in a pot over medium-high heat. Saute onion, carrot, and celery in the hot oil for 5 minutes. Add garlic and thyme and cook for 1 minute. Add broth, white beans, and bacon. Bring to a boil; reduce heat and let simmer for 5 minutes.
• Serve topped with pesto.

WHITE BEAN AND BACON SOUP WITH ESCAROLE

Steps:

• Heat oil in a large, heavy saucepan over medium heat until hot but not smoking. Add bacon, and cook, stirring occasionally, until crisp, about 12 minutes. Using a slotted spoon, transfer to a plate.
• Add onions and shallot to pan; cook, stirring occasionally, until onions are translucent and soft, about 8 minutes. Add garlic; cook 1 minute more.
• Return bacon to pan. Stir in stock, beans, thyme, cayenne, and 1 teaspoon salt; season with pepper. Bring to a boil. Reduce heat; cover, and simmer 30 minutes. Uncover, and cook until beans are tender, about 1 1/2 hours more.
• Stir in escarole. Cook 2 minutes. Season with salt and pepper.