Simple ingredients like dry white beans and plenty of bacon add up to one satisfying soup.
My dad did, and I believed him for years.
He was from Minnesota; they had snow there.
Elise Bauer
We lived in Los Angelespalm trees, no snow.
How was I to know?
Taste for salt at different points.
Elise Bauer
If you’re concerned that the soup will be too salty, start with salt-free stock.
No Bacon?
Presoaking the beans will help them cook faster.
Elise Bauer
Put the bacon into a large (5 to 6 quart) thick-bottomed Dutch oven on medium-high heat.
Add the garlic and cook a minute more.
Add the drained beans to the pot.
Elise Bauer
Add the stock, the bay leaves, thyme, salt, and pepper.
Increase the heat to high to bring to a simmer.
Stir in the tomato paste and the paprika.
Elise Bauer
Cook for 5 more minutes.
Remove the bay leaves.
Using an immersion blender, puree most of the soup.
Elise Bauer
Add more salt and pepper to taste.
Garnish with crumbled cooked bacon and chopped parsley (optional) to serve.
Refrigeratecovered soup for up to four days.
Elise Bauer
(The soup will probably taste even better after sitting for one day.)
Freezecooled soup in a freezer-safe zipper bag or container for up to three months.
Elise Bauer
