This Chunky Black Eye Bean and Bacon Soup is packed full of protein and punch!
|3 cups||(750 mL) Black eye beans, soaked 4-6 hours or overnight|
|1||Stalk of celery|
|3||Cloves garlic, peeled|
|1||Bunch Italian parsley, tied in cheesecloth|
|1 tbsp||(15 mL) Kosher salt|
|.5 tsp||(2 mL) Freshly ground pepper|
|8||Slices Schneiders® Country Naturals® Thick Cut Bacon, chopped|
|2||Carrots, peeled and diced|
|2||Stalks of celery, 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|
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.
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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