10-Bean Soup
This robust American dinner soup begins with a full pound of mixed beans soaked overnight. The flavour base is created by frying bacon with chopped onion, minced garlic and celery. These are combined with the drained beans and water in a large pot, then simmered until the beans become tender. The finished soup is seasoned with salt and black pepper to taste. It yields six generous servings.
Ingredients
- 1 (16 ounce) package dry mixed beans
- 4 slices bacon
- 0.5 onion, chopped
- 2 cloves garlic, minced
- 3 stalks celery, chopped
- salt to taste
- ground black pepper to taste
Method
- Soak the mixed beans in water overnight.
- Partially cook the bacon in a medium skillet, then add the chopped onion, minced garlic and celery. Continue cooking for 3 to 4 minutes until the onion softens, then take the skillet off the heat.
- Transfer the drained beans to a large pot and cover them with water. Stir in the bacon and vegetable mixture.
- Bring the soup to a low boil and cook for about 1 1/2 hours until the beans are tender. Finish by seasoning with salt and ground black pepper.
Nutrition (per serving)
Calories351 kcal
Fat10 g
Sugars3 g
Protein20 g
Sodium322 mg
Recipe details
CategoryMain course
Cuisineamerican
AuthorLaurie Brantley
