Recipe by Deserie Harrison
"An easy, quick and hearty soup that's great in winter. Tasty with garlic bread or melba toast and even better the next day. You can adjust all the seasonings to personal taste."
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red bell pepper, chopped
ground black pepper
ground cayenne pepper
2 (15 ounce) cans
cannellini beans, with liquid
Loved this, tho' I did change it up a bit by using the immersion blender on only about half of this, leaving the rest of all that beautiful color and texture of the vegetables alone. If prepared as written this is a pureed soup that wouldn't have appealed to me nearly as much. It's incredible to me what a robustly flavorful soup can be had so easily, in so short a time and with so few, basic ingredients. The bacon, garlic, red peppers and thyme each have a signicant contribution and all the flavors meld so well, including the odd Worcestershire sauce! I had some chopped rotisserie chicken in the freezer that I tossed in at the end - really delicious (especially if you don't puree the whole potful)!
I found the celery and onion taste far overpowered the bean flavor (and I used 4 extra ounces of bean). Just not to my liking, and alot of time cutting, chopping, saute and puree!
Delicious! I love beans but my boyfriend is not the biggest fan so I added more bacon for a compromise - doubled the amount actually.
As I was cooking it I was thinking that there were a lot of vegetables in there, and when I added the beans and saw the ratio I was worried that the veggies would overpower the beans' taste. But it came out wonderful: the tastes blend so well that you actually can't pick out any of their individual flavours.
After blending, the soup gets a wonderful babyfood-like quality that makes it so very comforting. When it was over I was wishing I could lick the bowl clean - a 5 star indicator!
really great tasting soup. even better the second day
This soup is awesome. Nice and spicy but not too spicy. I didn't blend it at all because we like a chunky soup and I also added some corn. I would certainly make this one again.
This is a delicious soup. Changes I made: I added a lot more bacon. This makes a lot of soup, so I used a whole package of bacon. I used less parsley (Italian) than called for, about 1/3 cup. Depending on your taste, you may want to add a bit of salt. The carrots and red bell pepper do add some sweetness.
delicious! wonderfully easy to make. i cook my bacon in the oven, though.
This soup is unbelievably good! The whole family, kiddos too, absolutely loved this- that is a rarity in this house! I was short on veggies, only had one onion, and two stalks celery. I doubled the recipe anyways and added an extra can of beans. I mixed three cans of beans; black beans, mixed beans, and cannelini beans. Everything else I did as called for in the recipe and we served it with some crusty bread! Scrumptious! Thanks a ton for this one!
* Percent Daily Values are based on a 2,000 calorie diet.
Bean, Bacon and Pepper Soup
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 385
** Calories from Fat: 121
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