Bacon, Potato, White Bean and Red Pepper Soup

(from Buster Owens’s recipe box)

Only use white and light green parts of leeks.
Try deglazing bacon pan with a slosh of white wine and adding 1 Tbs bacon grease and 1 Tbs butter to soften vegetables.
Try garnishes, like fresh parsley sprig.
Try either mashing the finished soup in pot to thicken or puree the batch.

Prep time: 20 minutes
Cook time: 45 minutes
Serves 6 people

Categories: Soups

Ingredients

  • 1/2 lb bacon, cubed
  • 1 small onion, finely chopped
  • 3 medium leeks, sliced thin
  • 1 rib celery, chopped
  • 4 C chicken broth or stock
  • 1 Tbs unsalted butter
  • 1 medium red bell pepper, 1/4 inch dice
  • 1 19-oz can white beans, cannellini or great northern
  • 2 large potatoes, peeled and cut to 1/2 inch dice
  • 1/2 large carrot, peeled and chopped
  • 3/4 tsp salt
  • 1/4 tsp white or black ground pepper

Directions

  1. Cook bacon, remove from pan and discard fat.

  2. In soup pot, melt butter and saute onion, leeks, carrot, celery, and red pepper until soft, about 5 minutes.

  3. Add bacon, chicken broth, salt and pepper.

  4. Simmer about 5 minutes, stirring occasionally.

  5. Add potatoes and simmer until tender, about 15 minutes.

  6. Drain liquid from canned beans and add to pot.

  7. Warm through and serve.

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