Bean and Bacon soup:
As the Fall brings grey weather to Portland we stock firewood, sip hot drinks to keep warm, and bundle up for cool evenings. We pick out pumpkins and pomegranates from produce shelves, press fresh apple cider, and eat our favorite comfort foods. We couldn’t help but share our take on an old Fall weather favorite, Bean and Bacon soup. Our tasty Bean and Bacon soup is easy to make, light on the wallet, and best of all it’s good for you!
If you have a crockpot combine the ingredients below and cook on high for 6-7 hours, that’s all!!!
**You can also cook on the stove on medium-high for 2-3 hours, or until the beans are cooked through.
You will need:
- 1 pkg of mixed beans (soaked over night and ready to cook)
- 4 pieces of bacon, sliced into bits
- 1 can diced roasted tomatoes
- 1 minced garlic clove
- 1 sliced red pepper
- 1 sliced carrot
- 2 diced mushrooms
- small handful of sliced kale
- 1 qt vegetable broth
- sea salt (to taste)
- ground black pepper (to taste)
- crushed red pepper (to taste)
This recipe makes 6 servings and heats up perfectly in the microwave for lunch the next day. Just add a little water for desired viscosity.
Bon appétit mes amis!
J&M
