Thursday, December 10, 2015

Bean and Bacon Soup

Today marks a very special day for me, it is my 4 year anniversary with my fiance.  I am so thankful for him and know that our partnership can handle whatever life throws at us because when it comes down to it he is my best friend.  Below is an old picture of us hiking around Oaks Bottom in the first couple months that we were dating.  To celebrate we are headed out of town this weekend to Forest Grove and are staying at The Grand Lodge.  It is a fun old building full of history and it has been beautifully restored.  There is a soaking pool, disc golf, and a theater so there will be no lack of entertainment.  Also near the lodge is the Sake One brewery and tasting room so we will do some sake tasting that is paired with food and then take a walking tour of the brewery.  We did this several years ago for our anniversary and had so much fun we decided it had to happen again.  The other fun thing is that since Christmas is just around the corner The Grand Lodge decorates the entire lodge and is super festive with carolers and all! I love it!  Let's talk food, this soup is a copycat recipe of the Campbells canned soup.  This soup reminds me of my childhood best friend because her parents always had cans of it and we ate it constantly.  I adapted this recipe and immediately time traveled back to 1991.  Enjoy!

Serves 4-5

The Ingredients
8 ounces thick cut bacon
1 cup yellow onion, diced
1 cup carrots, diced
2 stalks celery, diced
3 cloves garlic, pressed
4 cups chicken broth
1 tablespoon bacon fat
3 (15 ounce) cans Great Northern beans, drained and rinsed
2 green onions, chopped
Large pinch salt and pepper
A splash of apple cider vinegar

The Process
1.  Cook bacon on stove top until it is crisp but still a little chewy.  Let cool and chop.

2.  Heat a large pot over medium high heat and add bacon fat.  Then add onions, carrots, and celery and cook for 2 minutes.  Then add garlic, broth, pepper, bacon, and beans.  Bring to a boil and then cover and simmer.

3.  Simmer for about 30 minutes or until the carrots are soft.  Then add apple cider vinegar and salt if needed.  Serve into bowls and garnish with green onions.

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