Simple Weeknight Soup: Canadian Bacon, Vegetable, and White Bean Soup

We got home last night at 8:40 and needed to A) feed ourselves and to B) feed some family who had patiently waited for us to eat.  Nice family.

So obviously, at 8:40, we were all pretty hungry.  What did we whip up in a quick half hour?

Canadian Bacon, Vegetable, and White Bean Soup from Pig: King of the Southern Table.

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photo from Amazon.com

Honestly, I don’t like making recipes without a picture of the end result.  I want to know what I’m in for, and that seems fair to me.  But this time, I’m asking you to make a recipe without a picture.

Here’s why…  This recipe is so darn healthy and simple.  There are 6 carrots in 5 servings, so you’re eating at least one full-grown carrot.  And celery and some onion and tomatoes.  Plus a tiny scoop of beans and about 1/16th of a pound of Canadian bacon, which is the less fatty bacon to start with.

There aren’t a ton of extra spices in the recipe, which leaves me with mixed feelings.  On the one hand, there might be less depth of flavor. That other hand, however, is full of good, simple flavor.

Canadian Bacon, Vegetable, and White Bean Soup

makes 4-6 servings (5 for us, so dead on estimation), takes 30-35 minutes (only about 10 of active time)

Ingredients

  • 1 tablespoon of olive oil
  • 5 cups beef broth
  • 1/4 pound Canadian bacon, diced
  • 1 medium onion, diced
  • 3 celery ribs, diced
  • 6 carrots, scraped and diced
  • 2 garlic cloves, minced
  • One 15-ounce can diced tomatoes
  • One 19-ounce can Great Northern beans, drained (or a 14.5 oz. can, because that’s standard at our local stores)
  • Salt and freshly ground black pepper to taste

Add the olive oil to a large pot, then heat to medium-high heat.  Add the Canadian bacon, onion, celery, carrots, and garlic to the pan and cook for a few minutes, stirring regularly.  Add the broth after there’s some color on your veggies and bacon.  Bring to a low boil, reduce the heat to low, cover, and simmer for about 20 minutes.  Add the tomatoes, beans, and salt and pepper, stir well, return to a simmer, and cook for about ten minutes longer.   Serve the soup piping hot.

If you can’t wait for 30 minutes of simmering, I will attest that this is still tasty with about 15-20 minutes of simmering time.  Probably better with 30, but very good with less.

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