White Bean Soup with Bacon
from Not Your Mother's Slow Cooker Recipes for Two
by Beth Hensperger
You'll need a slow cooker with a capacity of 3 quarts or so (I think ours is 3-1/2). This recipe made enough for 4 servings.
1 heaping cup of dried Great Northern beans or baby white beans, soaked overnight and drained (I used 1 can of Great Northern beans)
1 medium-sized yellow onion, finely chopped
1 carrot, diced
2 cloves garlic, chopped
1/2 cup tomato sauce
5 cups chicken broth, canned or homemade
3 oz smoked bacon, diced
salt and freshly ground black pepper to taste
Place the beans, onion, carrot, garlic, tomato sauce, and broth in the slow cooker. In a small frying pan, cook the bacon until golden brown and a bit crisp; drain and transfer to the crock. Cover and cook on LOW for 8 to 9 hours, until the beans are tender.
Season to taste with salt and pepper, and adjust the consistency if desired with hot water or more hot broth. Serve hot.
Notes:
1. The night before, I chopped the onion, carrot, and garlic, put it in the crock, and put the crock in the fridge. I also cooked up the bacon, let it cool, put it in a baggie, and stuck it in the fridge. I threw everything in the crock in the morning.
2. We cooked ours for about 11 hours, and it turned out fine.
3. Next time, I'll probably put in a second can of beans, and add more broth, but that's because Geoff and I love white beans.
by Beth Hensperger
You'll need a slow cooker with a capacity of 3 quarts or so (I think ours is 3-1/2). This recipe made enough for 4 servings.
1 heaping cup of dried Great Northern beans or baby white beans, soaked overnight and drained (I used 1 can of Great Northern beans)
1 medium-sized yellow onion, finely chopped
1 carrot, diced
2 cloves garlic, chopped
1/2 cup tomato sauce
5 cups chicken broth, canned or homemade
3 oz smoked bacon, diced
salt and freshly ground black pepper to taste
Place the beans, onion, carrot, garlic, tomato sauce, and broth in the slow cooker. In a small frying pan, cook the bacon until golden brown and a bit crisp; drain and transfer to the crock. Cover and cook on LOW for 8 to 9 hours, until the beans are tender.
Season to taste with salt and pepper, and adjust the consistency if desired with hot water or more hot broth. Serve hot.
Notes:
1. The night before, I chopped the onion, carrot, and garlic, put it in the crock, and put the crock in the fridge. I also cooked up the bacon, let it cool, put it in a baggie, and stuck it in the fridge. I threw everything in the crock in the morning.
2. We cooked ours for about 11 hours, and it turned out fine.
3. Next time, I'll probably put in a second can of beans, and add more broth, but that's because Geoff and I love white beans.
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