soup. {bean&bacon}

i must admit this soup is beyond simple in preparation .. 

so much so that you might toss your wooden spoon 

on the counter and walk away, 

having expected far more from me. 

or ... you might just realize that not 

everything need be time consuming and laborious. 

okey dokey? 

please know it IS delish

and you need to try this 

coddiwomple

skittle skattle

recipe.

also note that i'm not a cook who measures.

rarely. typically i eyeball what i'm prepping,

making changes along the way. as such,

don't expect exact measurements though

there may be reason 

to reconsider this practice.

keeping this in mind, I've shared

the overall ingredients and process 

at the bottom of this blog post.

it all began with making chicken soup..

chicken stock (i make my own then freeze in portions),

saute'd onion, celery, carrots,

dried parsley, fresh cracked pepper, a tiny tich of thyme.

i had some leftover jasmine rice i added to the hot broth

then ladled into our bowls at which time a few

good hunks of cooked chicken breast

was added as well.

i had more broth mix than chicken

so i froze what was left for another day.

the other day was that another day.

into the crock pot it went with the plan

to add cooked chicken later just before serving.

but that didn’t happen.
((enter :: soup transformation))

i remembered there was oven baked bacon in the freezer

as well as cans of white beans and tomatoes in the pantry.

while i gathered those cans and the bacon, i also

grabbed my immersion blender and whirled the

stock mix just a bit while in the crock pot,

knowing it would result in a creamy texture.

i left chunks of veg (onion/carrot/celery).

then i drained the white beans and tomatoes

and added those to the pot,

along with rough chopped bacon.

we prefer a thicker more hearty soup ..

almost stew like .. with a fork standing upright

without any aid of hand.

yes. that.

personal preference.

keep that in mind when you 

make this soup as you may desire

to leave out as much white beans

or whatever - to better suit your preference.

set to low, i let it go a couple hours

resulting in a rich, thick, soup

sure to please both the hubs and me

on that chilly December night.

with fire glowing we supped.

and it was good.

so.

near as i can determine here's

what i used in this soup:

8 cups good chicken stock

1.5 cups cooked rice

dried parsley/pepper/thyme
1 large clove garlic - pressed

4 carrots/3 celery stalks/1 medium onion

{all rough chopped then saute'd in evoo}

… at this point use your immersion blender

to slightly whirl the above ingredients ...

then add:

10 slices cooked bacon - rough chopped

2 cans white beans - drained

1 can tomatoes - petite cut - drained

i made bread earlier in the day

which was the perfect addition

to sop up any left over soup.

.. as if ..

wink

.. enjoy ..

sherry