It is going to be 66 in Seattle today. You have to remember that that is like bordering on Summer weather for us pasty Northwesterners. It is crazy and wonderful and hopefully I will be outside wearing 7 coats of sunscreen and soaking up every moment.

Bacon Bean Soup

And now, after I have waxed poetic about it, I am posting a big pot of hearty soup. Makes no sense?? I know. But here’s the thing. When this bout of perfect, beautiful weather passes around midnight, we are back to a dark and dreary weekend. And this is exactly what you want to be eating on a dark and dreary weekend. Like, especially a Sunday night, that’s what I’m thinking. Paired with some biscuits or crusty French bread and a salad, you would be all set. (Plus you can hope that you will be left with leftovers for lunch on Monday).

Bacon Bean Soup

I have to admit I was super surprised that my girls were so into this. I figured that based on appearances alone that this wasn’t going to go over well. I mean, let’s face it- children are shallow when it comes to food. But please wont you grown ups give it the benefit of the doubt!? I know it was the smell that got them to take that first bite, and the taste that had them scraping their bowls and asking for more- because that is what happened. I can thank the bacon for the smell and the rest is all about the layers of flavor and texture that make this soup so delicious. Enjoy!

Bacon Bean Soup

 

Recipe: Mixed Bean and Bacon Soup

Ingredients

  • 1.25 lbs of mixed dried beans, rinsed and drained
  • 6 pieces of bacon, cut into 1/2” pieces
  • 2 tablespoons olive oil
  • 1 red onion, diced
  • 3 cups mushrooms, diced
  • 4 stalks celery, diced
  • 4 large carrots, peeled and diced
  • 2 red fresno chilis, minced
  • 2 bay leaves
  • 4 cups chicken broth
  • kosher salt
  • fresh flat leaf parsley, minced

Instructions

  1. In a medium sized pot add the beans and cover with water. Bring to a boil over medium heat and continue to boil for 30 minutes. Scum will float to the top, skim it off and discard.
  2. While the beans are cooking, heat a large heavy pot over medium heat. Add the bacon and cook, stirring often for 5-7 minutes until the fat has at least partially rendered from the bacon. Add the onion, mushrooms, celery, carrots, chili and bay leaves. Sprinkle generously with kosher salt and stir. Cook over medium heat for 5-7 minutes.
  3. When the beans have cooked, drain them and then add them to the pot. Add the chicken stock and put a lid on the pot, simmering another 30 minutes over low heat.
  4. Remove the lid, stir and season to taste with kosher salt.
  5. Serve hot with a sprinkle of parsley.

Preparation time: 20 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 8

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Categorized: Soup
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It is going to be 66 in Seattle today. You have to remember that that is like bordering on Summer weather for us pasty Northwesterners. It is crazy and wonderful and hopefully I will be outside wearing 7 coats of sunscreen and soaking up every moment.

Bacon Bean Soup

And now, after I have waxed poetic about it, I am posting a big pot of hearty soup. Makes no sense?? I know. But here’s the thing. When this bout of perfect, beautiful weather passes around midnight, we are back to a dark and dreary weekend. And this is exactly what you want to be eating on a dark and dreary weekend. Like, especially a Sunday night, that’s what I’m thinking. Paired with some biscuits or crusty French bread and a salad, you would be all set. (Plus you can hope that you will be left with leftovers for lunch on Monday).

Bacon Bean Soup

I have to admit I was super surprised that my girls were so into this. I figured that based on appearances alone that this wasn’t going to go over well. I mean, let’s face it- children are shallow when it comes to food. But please wont you grown ups give it the benefit of the doubt!? I know it was the smell that got them to take that first bite, and the taste that had them scraping their bowls and asking for more- because that is what happened. I can thank the bacon for the smell and the rest is all about the layers of flavor and texture that make this soup so delicious. Enjoy!

Bacon Bean Soup

 

Recipe: Mixed Bean and Bacon Soup

Ingredients

  • 1.25 lbs of mixed dried beans, rinsed and drained
  • 6 pieces of bacon, cut into 1/2” pieces
  • 2 tablespoons olive oil
  • 1 red onion, diced
  • 3 cups mushrooms, diced
  • 4 stalks celery, diced
  • 4 large carrots, peeled and diced
  • 2 red fresno chilis, minced
  • 2 bay leaves
  • 4 cups chicken broth
  • kosher salt
  • fresh flat leaf parsley, minced

Instructions

  1. In a medium sized pot add the beans and cover with water. Bring to a boil over medium heat and continue to boil for 30 minutes. Scum will float to the top, skim it off and discard.
  2. While the beans are cooking, heat a large heavy pot over medium heat. Add the bacon and cook, stirring often for 5-7 minutes until the fat has at least partially rendered from the bacon. Add the onion, mushrooms, celery, carrots, chili and bay leaves. Sprinkle generously with kosher salt and stir. Cook over medium heat for 5-7 minutes.
  3. When the beans have cooked, drain them and then add them to the pot. Add the chicken stock and put a lid on the pot, simmering another 30 minutes over low heat.
  4. Remove the lid, stir and season to taste with kosher salt.
  5. Serve hot with a sprinkle of parsley.

Preparation time: 20 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 8

Recipe by Heather Christo (http://heatherchristo.com)