Thursday, September 24, 2015

Autumn. Finally

It's Autumn, it started yesterday and I'm thrilled, see me, or is that Calvin and Hobbes, doing my happy dance.
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.


After an hour you remove half of the soup to a blender or food processor and process until smooth, I don't have either so I used my electric mixer and that worked fine.
 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.

5 comments:

  1. This sounds so good !
    We do not use much salt so I think when you use some canned products and bacon, lovely yummy bacon you get salt.
    I think canned beans are salty. If I do use them I always rinse them.
    Maybe add a fresh tomato if you want the tomato taste.

    cheers, parsnip

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  2. I most always use dry beans and soak them overnight. I think you can cook them all up and freeze some for the next recipe. Your soup looks great! :)

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  3. The soup sounds good! Since it has been a bit cooler and feeling more like fall, we couldn't wait to have chili. That was last week. I am so excited about the rain we are supposed to get...coming in late tonight. It is so dry here!!

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  4. Sounds like you're working your way down to low sodium. Love bean with bacon soup, not from the can, though. That's like eating a cake of salt.

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  5. This is just how I cook, use what I have and either add or leave things out. I do not use much salt so bacon always tastes salty to me. To help reduce that I prepare my bacon , put it in a bowl and pour boiling water over it, give it a stir round and leave for a few minutes, once it is well drained I then use it as the recipe requires. I sometimes put a whole peeled potato in my soup while it is cooking to soak up any excess salt. I am a fan of homemade anything, but soup and warm bread on a cold day take some beating.

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