Week #3 - Bean & Bacon Soup with Corn Bread

So, why am I turning on my stove and oven when it's 79 degrees in my house with air conditioning? I guess I'm just crazy. But I had to make my soup for the week, and I haven't been brave enough to consider cold soups, so I had to make do with the heat. This week, my husband requested bean and bacon soup. I looked online, and most soups want you to use dry beans which you have to soak. I decided I was too impatient for that, so I googled "fast bean and bacon soup." I came up with this recipe from RealSimple.com:

Ingredients

• 4 strips bacon
• 1 large carrot, chopped (about 1 cup)
• 2 stalks celery, chopped (about 1 cup)
• 1 medium onion, chopped (about 1 cup)
• 4 cloves garlic, chopped
• 2 15 1/2-ounce cans great Northern beans, drained
• 2 tablespoons chopped fresh parsley
• kosher salt and black pepper

Directions

1. In a large saucepan over medium heat, cook the bacon until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then break into pieces.
2. Return the saucepan to medium heat, add the carrot to the pan drippings, and cook for 5 minutes.
3. Add the celery, onion, and garlic, stirring well and cooking for 3 minutes more.
4. Add the beans and 2 cups water. Bring to a boil, cover, and reduce heat to low. Let simmer for 10 minutes.
5. Uncover and, with a potato masher or large slotted spoon, partially mash the bean mixture until it thickens slightly.
6. Stir in the parsley, 1 ¼ teaspoons salt, ½ teaspoon pepper, and bacon

 

 I had all the ingredients already except carrots, bacon, and beans. I decided extra bacon is always good, so I added 2 more strips. I also added an extra carrot. I didn't drain the beans, in fact I used the cans to add the water so all the bean-y liquid would get into the soup. I also added an extra cup of water and a chicken bullion cube.

 I think this soup came out great. It didn't need any extra salt or pepper. In fact, some of the reviews said that it was too salty, but I thought it was just right. I'm glad I added the extra bacon. I think next time I would double this recipe because it didn't yield as much as other soups I have made.

Rating: 4.5/5


As you can see in the picture, I decided to try my hand at homemade corn bread because I thought it would go well with the soup. I had all the ingredients for the recipe I found on allrecipes.com:

Ingredients

• 1 1/2 cups cornmeal
• 2 1/2 cups milk
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2/3 cup white sugar
• 2 eggs
• 1/2 cup vegetable oil (I used olive oil)

Directions

1. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
2. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
3. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

I made this pretty much exactly the way the recipe said to. It took 30 minutes to bake perfectly. I was impressed with the way it stayed together and wasn't too crumbly, and it was pleasantly moist for corn bread. It was a tad bland; I wish there was either a little more sugar or a little more salt, but it was right in between. I would make this again and probably try a bit more sugar. That could ruin the baking chemistry, but I would try it anyway.

Rating: 4/5