Ingredients:
1 1/2 cups Gt. Northern beans, dry |
12 cups Water |
1 tablespoon Beef bouillon granules |
4 slices Bacon |
1 large Onion, finely chopped (1 c.) |
2 medium carrots, coarse chop (1 c.) |
28 ounces Tomatoes, cut up |
1 cup Hash browns, loose pk, frzn |
1/4 teaspoon Pepper |
1/2 cup Parsley, snipped, fresh |
|
Preparation / Directions:
Rinse beans. IN a Dutch oven or kettle, combine beans and half of the water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or soak beans in cold water overnight in a covered pan.) Drain and rinse beans. In the same Dutch oven or kettle, combine the beans, the remaining water and the bouillon granules. Bring to boiling; reduce heat. Cover and simmer the mixture for 45 minutes. Meanwhile, in a skillet, cook bacon till crisp; drain, reserving 2 tb. of the drippings. Crumble the cooked bacon; set aside. Cook and stir onion and carrots in the reserved 2 Tb. bacon drippings for 10 minutes. Stir cooked vegetable mixture, undrained tomatoes, potatoes and pepper into bean mixture. Cover and simmer for 20 minutes or till vegetables are tender. Just before serving, stir parsley into soup. Top each serving with some of the crumbled bacon.
|
