More Soups from Soup Week

Emily wanted this recipe from Soup Week.  I love it at this time of year, because I can make it at lunch time and come home after a cold soccer game to a warm meal.  It's a recipe from America's Test Kitchen.  I modified it for the crock pot.  I like it better that way.  The beans are creamier.  Yum!

White Bean and Garlic Soup

1 lb white beans (The recipe calls for cannellini beans, but I've always used great northern beans.)
4 slices bacon, chopped
1 onion, chopped fine
1 small head garlic, top third and loose papery skins removed and discarded
6 cups chicken broth
salt
1 sprig rosemary, or 1 tsp dried
1/4 c. minced fresh parsley, or 1 Tbsp dried

1.  Soak the beans by either bringing the beans and 6 cups water to a boil, simmer for 2 minutes, remove from heat, cover and let soak for 1 hour.  Or you can put the beans in a big pot the night before you want to make this, cover them with water and let them soak until you are ready to make the soup.  Drain the beans and put them in your crock pot.
2.  Cook the bacon in the same pot you used to soak the beans in over medium heat until crisp.  Transfer the bacon to a paper-towel-lined plate, leaving the rendered fat behind in the pot.  Add the onion and cook until softened.  Stir in the garlic head and cook for 30 seconds.
3. Transfer the onion and garlic to the crock pot.  Add the broth and 1 tsp. salt (If you are using the dried herbs, add them now).  Turn on the crock pot to low and cook for 6 hours.
4. Add the fresh herbs, if you are using them now.  Remove the garlic head and squeeze out the softened cloves.  Mince the softened garlic and return it to the soup.  Discard the fresh rosemary.  Season with salt and pepper to taste.  Serve, garnishing with bacon.

Serves 8

Don't be scared by the whole garlic head.  It roasts in the soup and turns nutty and mild.

Beans

I realize these are more wintery recipes and as it is getting to be spring we should be looking forward to the fun springy recipes but oh well.

I was talking to a friend the other day and we were talking about how healthy beans are (particularly lima beans). So then I made this bean casserole as a way to eat lima beans without them tasting like the horrible lima beans I remember from my childhood. I thought it turned out pretty good and Anna liked it so much I worried about how her little intestines would handle so many beans.

Fruity Baked Bean Casserole
1/2 pound bacon
3 medium onions chopped
can lima beans, drained
can kidney beans, drained
can baked beans
can cannelloni beans, drained (I think that's what they were, they were big and white and I had an extra can. The recipe calls for two cans of the baked beans)
can pineapple chunks
1/4 cup brown sugar
1/4 cup cider vinegar
1/4 cup molasses
1/2 cup ketchup
2 T mustard (I used dijon)
1/2 tsp. garlic powder
1 green pepper, chopped

Cook bacon in skillet and place in crock pot. Pour off most of the grease and cook the onions in the bacon grease until soft. Add to crock pot along with all of the beans. In a separate bowl (I used a 2 cup measuring cup) combine the rest of the ingredients. Stir into crock pot. Cover. Cook on high 2-3 hours.

I served this with cornbread. The pineapple is what interested me in this and I thought it added a nice sweet and tangy element.

This other bean recipe is one that I have been making for a while. I recommend halving the recipe if making it for a small group or you will have leftovers forever (believe me).

Ban Casserole
1/2 pound hamburger
1/2 pound bacon
1 onion
1 large can pork and beans
1 can kidney beans
2 cans BBQ beans (I use the Bush's baked beans)
1 cup ketchup
1/2 cup brown sugar
1/2 tsp dry mustard
2 T vinegar
2 T molasses

Brown hamburger, bacon and onion. Pour off the grease. Drain beans. All all ingredients. Mix well and cook until heated through. Also goes well with cornbread.