 White Bean Soup With Peppers and Bacon |  Mmmmmm good and even better reheated! |
| Method | 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 pan 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; sauté 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.
Source : www.cooking.com |
| |
|  | |  | | Ingredients | 1 1/2 cups dried navy beans
5 bacon slices
2 cups red bell pepper, chopped
2 cups onion, chopped
1 cup carrot, chopped
1 teaspoon sugar
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
4 garlic cloves, minced
Three (16 ounce) cans fat-free, less-sodium chicken broth
1/2 cup fresh parsley, chopped
|
| |  | |  |
|
