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Prep Time: 20 Minutes Cook Time: 160 Minutes |
Ready In: 180 Minutes Servings: 6 |
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I started developing this soup for a RecipeZaar cooking contest. Finally finished it, a bit too late for the contest! A hearty soup, add bread and you have dinner. Ingredients:
2 cups dry white beans, soaked |
2 tablespoons olive oil |
8 ounces smoked bacon, cut in half crosswise |
2 garlic cloves, chopped |
3/4 cup onion, diced |
1/2 cup leek, diced |
1 cup celery, 1/4-inch diced |
2 apples, tart cooking, peeled and cubed |
1/2 cup carrot, 1/4-inch diced |
2 cups butternut squash, 1/4-inch diced |
1 1/2 tablespoons fresh thyme, chopped |
1 1/2 tablespoons fresh rosemary, chopped |
5 cups vegetable stock |
sea salt & white pepper |
Directions:
1. Heat olive oil in a heavy bottomed soup pot and saute bacon for 3 minutes.
2. Pour off any excess fat.
3. Add onions and garlic continuing to cook until onions are softened.
4. Add leeks, celery, carrots, butternut squash and soaked white beans along with thyme and rosemary.
5. Saute for 2 more minutes. Pour in chicken stock and bring to a boil.
6. Turn down heat and simmer slowly for 1 1/2 hour or until beans are tender.
7. Adjust final seasoning.
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