White Bean and Bacon Soup

Description

This recipe came from an estate sale. It was obtained when the family collection was purchased from the Burnett Estate in Terrell, Texas in 1981.

Ingredients

• 1 tablespoon olive oil
• 1 cup diced bacon
• 1 cup chopped onion
• ½ cup chopped carrot
• ½ cup chopped celery
• 1 pound white beans, soaked overnight
• 1 cup seeded chopped tomatoes
• 3 bay leaves
• 3 thyme sprigs
• 1½ quarts chicken broth
• 1 teaspoon salt
• 2 teaspoons freshly ground white pepper
• 1½ teaspoons Cajun seasoning
• chopped parsley for garnish

Procedures

1. Drain beans and place in a pot with enough water to cover
2. Cook for 2 hours.
3. In a large pot, heat olive oil and bacon over medium high heat until fat begins to render
4. Add onion, carrots and celery and cook 5 minutes.
5. Drain beans and add tomatoes, bay leaves, thyme sprigs and stock
6. Bring to a boil, then reduce heat to low and simmer 40 minutes.
7. Remove thyme sprigs and bay leaves before serving.
8. Garnish with chopped parsley.