February 18, 2006

Continental bean soup

I posted a soup recipe last week and it seems like a good theme what with snow coming down right now. Here is a recipe that I used to make back my kitchen days:

Navy beans 1 lb.
kidney beans 1 lb.
lentils 12 oz.

1) Wash beans and lentils. Soak overnight in cold water. Drain.

bacon fat 8 oz.(or vegetable oil, if you prefer)
garlic 1 clove
onions, chopped 8 oz.
celery diced, 1/4 inch 8 oz.
carrots, diced, 1/4 inch 8 oz.

2) Melt fat. Cook vegetables in fat until transparent.

flour 4 oz.

3) Add flour and blend well.

chicken stock 2 1/2 gal.(canned or from boullion)
bacon rind 3 lb.

4) Add water. Mix well. Add beans, lentils and bacon rind. Cover. Simmer 2 to 2 1/2 hours or until beans are tender.

raw potatoes, diced 1/4 inch 1 lb. 8 oz.
pepper 1/2 tsp.

5) Add potatoes and pepper. Simmer another 1/2 hour or until potatoes are done.

***Note: You can speed up this step by using diced pre-cooked potatoes

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