I much prefer soup to salad. I think in the case of the former, it takes a lot of artful chopping and mixing to create a really good one. As for the latter, it's my lazy meal when I just want to toss in everything I can find in my refrigerator or pantry. Such was the case in this White Bean and Bacon Soup from September 2008.
There's something about a big bowl of veggies that makes me feel like I'm eating healthier, even if I did add bacon. :P
White Bean and Bacon Soup
For a 4-quart pot, you'll need:
4 strips bacon, diced
1 large onion, diced
2 stalks celery, diced
2 carrots, diced
2 potatoes, peeled and diced
2 tomatoes, diced
1 14-oz cans cannellini or navy beans
1 tsp salt
Dice 4 strips of bacon.
In a large stock pot on medium-high heat, add the bacon and quickly stir.
While the bacon is cooking, dice a large onion and add it into the pot too, giving everything a quick stir as ingredients are added.
Then add 2 diced stalks of celery, 2 diced carrots, 2 peeled and diced potatoes, two tomatoes, a 14-oz can of cannellini or navy beans, and 1 tsp salt.
Add about 2 to 3 quarts of water, enough so that the vegetables are covered by several inches. Lightly cover the pot, and turn the heat to medium-low, to let simmer for about 20 minutes. Taste, adjust seasonings if necessary, and serve.
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1 year ago today, Blanca - Newport Beach (Closed).
2 years ago today, Salsa Fresca.
3 years ago today, Dumpling 10053 - El Monte.