This Chunky Black Eye Bean and Bacon Soup is packed full of protein and punch!
| BEANS: | |
| 3 cups | (750 mL) Black eye beans, soaked 4-6 hours or overnight |
| 1 | Carrot, peeled |
| 1 | Stalk of celery |
| 1 | Onion, quartered |
| 3 | Cloves garlic, peeled |
| 1 | Bunch Italian parsley, tied in cheesecloth |
| 1 tbsp | (15 mL) Kosher salt |
| .5 tsp | (2 mL) Freshly ground pepper |
| SOUP: | |
| 8 | Slices Schneiders® Country Naturals® Thick Cut Bacon, chopped |
| 2 | Carrots, peeled and diced |
| 2 | Stalks of celery, diced |
| 1 | Leek, diced |
| 4 | Cloves garlic, minced |
| 1 tbsp | (15 mL) Fresh rosemary, chopped |
| 6 cups | (1.5 L) Chicken stock |
| .25 cup | (60 mL) Chopped Italian parsley |
| 1 cup | (250 mL) Arugula |
| 2 tbsp | (30 mL) Olive oil |
BEANS:
RINSE the soaked beans and drain well; place them in a large pot, add 12 cups (3 L) of water along with carrot, celery, onion, garlic and parsley sachet. Bring to a boil, skimming off the foam that rises to the top. Reduce heat to a gentle simmer and cook until the beans are soft and creamy, but not falling apart, about 25-30 minutes. Add salt and pepper. Discard the vegetables and sachet. Drain the beans and discard the cooking liquid. Set beans aside.
SOUP:
COOK bacon in a large pot over medium-high heat until crisp. Remove pot from heat and the bacon from the pot using a slotted spoon. Drain bacon on a paper towel and set aside. Discard all but 2 tbsp (30 mL) of the bacon drippings from the pot. Set pot over medium-high heat. Add carrots, celery, leeks, garlic and rosemary. Cook for 7-8 minutes; add beans and chicken stock. Bring to a boil and simmer until vegetables and tender, about 5-10 minutes. Season to taste with salt and pepper. Add parsley just prior to serving.
LADLE into soup bowls and top with bacon, arugula, and a drizzle of olive oil.
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