Bean with Bacon Soup

Ok - so this is a classic soup, and I always forget how great it is, until I make it again! This is one of those soups where you can really change it up a lot, depending on your tastes, but this is a good basic starter recipe, and it's one of my own.

1 Bag of 15-Bean soup mix

10 Bacon strips, trimmed of excess fat & chopped
1 Medium onion, chopped
2 Cloves garlic, chopped

1 Large (48 oz) can of chicken stock
1 28 oz Can of chopped tomatoes
1 Whole bay leaf
1 tsp Crushed red pepper flakes
Salt & Pepper to taste

4-5 Celery ribs, sliced
4-5 Carrots, sliced
6 Medium potatoes, cut into chunks

Quick soak for beans: Place beans in a large stock pot & fill pan half way with cold water. Bring to a boil, boil for 2 minutes and then remove from heat & cover for 1 hour.

Meanwhile, turn crock-pot on high & place in chopped bacon, onion, & garlic. Cover and let simmer while beans are cooking. When beans are done, drain in a colander and rinse well. Add beans to crock-pot, along with chicken stock, tomatoes, bay leaf & spices. Reduce heat to low & simmer, covered, for at least 4 hours.

Add chopped celery, carrots & potatoes, and then allow to simmer for another 4 hours, or until beans are cooked and veggies are tender.

Now, of course, you can always do this in a big stock pot on the stove - works just as well, and of course is a little faster!

Enjoy!

Butternut Squash Soup

• 2 Tbsp canola oil
• 1 Cup chopped onion
• 2 Cloves garlic, chopped
  
• 3/4 Cup thinly cut carrots
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
  
• 4 Cups butternut squash, cut into 1 inch chunks
• 1Tbsp minced jalapeno
• 31/2 Cups chicken broth
• 1/2 Cup half and half

In a large pot, over medium heat, add canola oil, onions and garlic. Saute until softened and just starting to brown, about 5 minutes. Add carrots, cumin, salt and pepper and cook another 3 minutes. Add the squash, stock and jalapeno, and bring to a boil.
Reduce heat if necessary, and allow to simmer for about 30 minutes, or until squash is softened.
If you are lucky enough to have an immersion blender...blend in pan until smooth and creamy. If however, you are like me, you will need to scoop it into a blender (or food processor) and puree it.
Return to the pot and add half and half, stirring to blend well.

If you are really creative you can serve this in hollowed-out squash shells!
Also, a little dollop of sour cream on top, before serving, is divine!