One day it's warm outside and the next, Winter is back. Soup is still my go-to when the mercury takes a dive and this one is extra yummy, creamy and comforting, right down to the last drop. Plus, and this is probably my favorite thing about this soup, it makes the best breakfast and not in the way you might think, but more on that in a minute.
When the mister arrived home from global headquarters, he immediately went to his chair and removed his shoes. Something he never does. As a Marine he always keeps his shoes on, he must be ready to storm the beaches in a moments notice! So it was odd to see him remove his shoes but then I remembered...he is s u f f e r i n g. Apparently he is the only human in all of human history to have Plantar Fasciitis and he has the worst case in the history of Plantar Fasciitis. Every step comes with a death rattle and an update of just how much pain the mister is in. He purchased a pair of Super Feet, a shoe insert that helps relieve the pain, but since he refused to remove the lining of his shoes so the inserts would fit the way they're supposed to, his bunion is now fighting for first place on his pain meter. My heel! My bunion! My little toe! It's a Podiatrist's dream!
Since I'm nothing if not compassionate (!) I very sweetly asked the mister if he'd taken any Aleve or Advil...no? Hmmmm, it might have helped relieve some of your pain. And what did the mister say, you ask? "That's for sissies." Well then, call me a sissy because he gives me a headache but there isn't enough Advil in all of Seattle to fix that!!
The mister did take a minute out of pain reporting to enjoy a big bowl of this soup. He declared it a winner and then because he thinks he's funny, he asked if it was Campbells or Progresso. He laughed at his little joke, until he tried to stand up and winced in pain...the beaches can rest easy, won't be any stormin' going on for a while!
One pound of bacon is cooked until crisp, then carrots, onions and celery are sauteed in the bacon grease until barely soft. Bacon grease, it's the new black. Chicken stock is added and tomato paste with salt and pepper. That's it, easy and quick. Definitely hearty and comforting and perfect for a wintry-spring night!
Bean and Bacon Soup - Adapted from Taste and Tell
1 lb. bacon
1 large yellow onion, finely diced
2 large carrots, thinly sliced
2 stalks celery, thinly sliced
2 cloves garlic, minced
4 cups chicken stock or broth
4 cans white beans (Great Northern or Cannellini beans), drained and rinsed
1 can (6 oz.) tomato paste
1 cup water
salt and pepper to taste
In a large frying pan or Dutch oven, cook the bacon until crisp. Remove with a slotted spoon to a paper towel to drain. To the hot bacon grease add the onions, carrots and celery. Cook over medium heat until they start to soften, about 6 to 7 minutes. Add the garlic and cook for an additional minute. Stir in the chicken stock/broth, beans, tomato paste and water. Season with salt and pepper to taste. Bring to a boil then reduce heat to low and simmer for 20 minutes. Add 3/4's of the bacon, reserving some for topping the soup. Taste again for salt and pepper. Serve hot with reserved bacon on top. Makes 6 servings.
Above I told you my favorite way to eat this soup is for breakfast. You've all seen the latest food craze - toast with toppings - avocado toast and white bean toast and toast with kale and creamed cauliflower, well they can all move over because nothing beats bean and bacon soup toast! As the left over soup sits in the refrigerator overnight, the beans will absorb more of the broth so it will be thicker. I like to reheat some of the soup, which at this point is not soupy at all, and then mound it up on a piece of toast. Bacon, beans and a few veggies...breakfast of champions! Of course, you can always add a bit of water or stock to the soup to make it more soupy...but IF you have any left over, give bacon and bean toast a try!
