Bacon, Potato & Bean Soup, et al.

March 2, 2007

Bacon, Potato & Bean Soup, et al.

Joe Silins, Tucson CSA

1/2 share of CSA beans, cooked as in About Pinto Beans recipe (1 cup dry)
4 slices of bacon, cut into bite size pieces
1 medium potato, sliced & mostly cooked
1 medium onion, chopped
1/2 cup flour
4-6 medium carrots, chopped
4 cups chicken broth
2-3 cups water
1/2 teaspoon cumin seeds
handful of parsley
salt to taste

Put soaked beans in pot w/ 2-3 quarts water & boil hard for 10 minutes. Remove any scum & add half of chopped onion and dried chile (optional). Lower heat & simmer, partially covered, for 30-45 minutes. Add 1-1/2 teaspoons salt and cook another 15-20 minutes.

In a large pot, over medium heat cook bacon for about 1 minute. In lieu of bacon, use 1-2 tablespoons veg. oil. Add in remaining onion and saute for another minute. Mix in flour, stirring constantly for about a minute. Add in cooked beans w/ their broth, chicken broth & 2-3 cups water. Throw in potato, carrots, cumin seeds and parsley. Cook/simmer over medium-low heat for an hour or more, salting towards the end to taste. Serve and enjoy!

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