White Bean and Smoked Pork Soup

As I’ve mentioned, Meat Farms is selling slab bacon now, and there are some recipes, especially soups, that really do benefit from bacon in chuck or diced cuts. Its why I prefer the thick cut bacon to regular sliced bacon. Bacon regularly sliced becomes non existent when added to soups, it just renders down to nothing.  Recipes often call for larger piece of smoked pork, like hocks, or butts, to add meat to these recipes. But, now, there is an option… really meaty bacon! So, without further ado… here’s an upgrade to our White Bean soup.

Here’s what you’ll need:

  • 1/2 pound slab bacon diced
  • 2 tbsp butter
  • 3 large onions sliced
  • 1 clove garlic minced
  • 2 cups of cooked white kidney beans, or great northern beans
  • 1/2 tsp thyme
  • 1/2 tsp tarragon
  • 1 bay leaf
  • 8 cups of water
  • salt and pepper and a dash of hot sauce to taste

Melt the butter in a kettle and saute the bacon until ti just starts to crisp. Add the onions and sweat them for five minutes. Add the remaining ingredients and slowly cook over a low heat for about half and hour. Serve with buttered chunks of fresh bread.

 

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