Thursday, January 6, 2011

White bean and bacon soup

3T butter
1/2 lb bacon
3 large onion
1 clove minced garlic
2 c white beans
4 sprigs fresh parsley
1/2 t dried thyme
1/2 t dried tarragon
1 bay leaf
Salt and pepper
8 cup water
6 chicken bullion cubes

Cook bacon in melted butter until crispy. Add onions and cook for 5 min. Add remaining ingredients, cover and cook for 15 min. Remove bay leaf and sprigs of parsley.

Frozen mamas: thaw and reheat, could be reheated in crock pot on low. Watch for bay leaf and parsley sprigs and remove. (I got most of them)

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