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Bacon Potato White Bean And Red Pepper Soup

Natural.Foodie's picture
Ingredients
  Bacon 1⁄2 Pound, cut into 3/8 inch dice (Hickory Cured)
  Unsalted butter 1 Tablespoon
  Onion 1 Small, minced
  Leeks 3 Large, cut into 1/2 inch thick slices (White And Tender Green)
  Carrot 1⁄2 Large, coarsely chopped
  Celery rib 1 Small, coarsely chopped
  Red bell pepper 1 Medium, cut into 1/4 inch thick slices
  Chicken stock/Canned low sodium broth 4 Cup (64 tbs)
  Salt 3⁄4 Teaspoon
  Freshly ground white pepper 1⁄4 Teaspoon
  All purpose potatoes 1 Pound, peeled and cut into 1/2 inch cubes (2 Pieces)
  White kidney beans 19 Ounce, drained and rinsed (1 Can)
Directions

1. Place the bacon in a large saucepan and cover with water. Simmer over moderately high heat for 5 minutes. Drain and pat the bacon dry with paper towels. Wipe out the saucepan and return the bacon to the pan. Fry over moderately high heat until golden and crisp, about 4 minutes. Drain the bacon on paper towels.
2. Discard all the fat in the pan and wipe out with paper towels. Add the butter to the pan and melt over moderate heat. Add the onion, leeks, carrot, celery and red bell pepper. Cook until the vegetables are lightly browned and softened, about 5 minutes.
3. Add the bacon, chicken stock, salt and white pepper. Simmer, skimming occasionally, for 5 minutes.
4. Add the potatoes and simmer, skimming, until the potatoes are just tender when pierced with a knife, about 15 minutes.
5. Add the white beans and simmer 1 to 2 minutes more. Serve hot. (This can be made up to 1 day ahead. Cover and refrigerate. Remove any accumulated fat before reheating.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Bacon
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
4

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