Sunday, January 1, 2012

Bean and Bacon Soup

This recipe came from Real Simple magazine many years ago.  John loves it! Sometimes I use 1 cup cubed ham instead of the bacon.  We had this tonight with 90-minute rolls.

Bean and Bacon Soup
4 strips bacon
3/4 c. chopped carrot
1 c. chopped celery
1 c. chopped onion
4 cloves garlic, minced
2 cans great Northern beans, drained
salt and pepper

In a soup pot, fry bacon until crisp.  Remove from the pan, chop and set aside.  Add carrot to pan drippings and cook 5 minutes.  Add celery, onion and garlic and cook 3 minutes.  Add beans and 2 c. water.  Bring to a boil, cover and simmer on low 10 minutes.  Mash some of the beans with a potato masher to thicken the soup.  Season with salt and pepper, and stir in bacon.

90-Minute Rolls

I'm not sure where I got this recipe from, but it's a stand-by because you don't have to wait all day for the rolls to rise.

90-Minute Rolls
2 1/2 c. flour
1/2 t. salt
2 T. sugar
1 T. yeast
1/2 c. milk
1/2 c. water
2 T. butter

Heat milk, water and butter in a saucepan until very warm.  Mix 1 cup flour with sugar, yeast and salt.  Add milk mixture.  Beat 3 minutes on high.  Stir in remaining flour and knead 3-4 minutes.  Rise 15 minutes.  Divide dough into 8-12 pieces and shape into balls.  Place in a greased cake pan.  Rise 15 minutes.  Bake at 375 for 20-25 minutes.