Is it getting cool yet where you are? I wouldn’t exactly say it’s cool here in Houston — it’s cooler than it was, but highs are still in the mid-80’s. Lovely weather actually, and I’m sure it won’t last. We’ll be in the 90’s again soon.
That being said, now is the time to round up some good soup and stew recipes for cold weather! I LOVE autumn, and I love autumn foods. JW and I eat soup all year round (given the full two weeks of cold weather we get each year in Houston, it’s really not practical to wait for winter), but there is something special about eating soup when it’s cold outside. This particular soup doesn’t look all that impressive, but oh man, is it delicious! Simple, but so good. It really hits the spot.
The original recipe is here, but I changed it considerably based on our tastes (celery and I don’t particularly get along) and what I happened to have in the fridge.
White Bean & Bacon Soup
- 2 Tbsp vegetable oil
- 1 cup chopped carrots
- 1 cup diced celery, OR 1/2 tsp celery seed
- 1 cup chopped onion
- 6 slices bacon, cooked and chopped
- 1/2 tsp minced garlic
- 3 1/2 cups chicken broth
- 2 cans great northern beans, undrained
- 3-4 Tbsp tomato sauce (save the rest of the can for lasagna or something)
- Pepper, to taste
Heat oil in a soup pot. Add carrots, celery and onion and saute 4 minutes, or until onion begins to soften. Add bacon and saute 2 minutes. Add garlic and saute 1 minute.
Add 3 cups chicken broth and bring to a low boil for 10 minutes, stirring once or twice.
Meanwhile, in a food processor (or in a bowl with a potato masher), combine all but 1/2 can beans, including juice, and tomato sauce. Process or mash until combined and desired smoothness.
Add remaining 1/2 cup broth to this mixture to thin it, and add to soup pot.
Add remaining 1/2 can beans , stir to blend, bring to a boil, lower heat, cover, and simmer 30 minutes.