Temperatures in the 70's, rain--well you can't have everything--and me making soup.
I'm making an old favorite, Bean and Bacon soup. I've never made it before, I usually just open a can of Campbell's. But at more than 800mgs of sodium I decided it was time for me to make my own and cut that down.
So to Pinterest I went, found a recipe that sounded reasonable and off to the kitchen I went. First step was to mince garlic, chop onions, carrots and celery. Neither of us are celery fans so I left that out. Next you cook about 8oz. of smoked bacon--I cut that down a bit-- and then drain all but 2 tbs of the bacon fat--I cut down on that too. Then you cook the onions and carrots for about 5 minutes till they've softened, add the minced garlic and cook 1 more minute.
Next you add 2 cans of fat free, low sodium chicken stock and a can of Great White Northern Beans. I didn't have any canned Great Northerns (I always cook them from dried beans) so I substituted canned Cannelini Beans, they're white so I hope that's ok. You then reduce the heat and cook for 1 hour. I'm at that stage right now.
Return the puree to the soup pot and stir it into the remaining soup. Add the can of tomato sauce and 3/4 of the bacon you cooked earlier and stir to combine. Mac tasted it and said please don't add the sauce. I looked at the can of tomato sauce and it it had over 200mg of sodium, the soup tasted fine without it, so no tomato sauce was added.
Even without the sauce I thought it was a little salty so I added some water--it had about 20 minutes to cook.
After adding the bacon I cooked it for about 5 more minutes. After that you put it in bowls and crumble any remaining bacon over each bowl.
Well, it's done and except for being a bit salty it's so good. Next time I'll cook my beans and avoid canned beans and use less bacon. Can't wait to eat it.