|Lucy Mercer/A Cook and Her Books|
While watching the flakes fall, I made bean soup with ham and Crescent Dragonwagon's skillet-sizzled cornbread (from Dairy Hollow House Soup and Bread Book). The soup can be made with bacon or ham or kielbasa. Here's the recipe:
Bean Soup with Bacon1 tbsp. olive oil
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
1 garlic clove, minced
3 slices bacon or 1/2 cup ham or 1/2 cup chopped sausage
1 can chicken broth
3 cans navy beans, undrained, or 1/2 lb. dry white beans, soaked
1 bay leaf
salt and pepper to taste
1. Saute vegetables in olive oil until softened, and add ham or bacon or sausage. After meat is cooked, you may need to drain off some of the fat. Add chicken broth and beans and bay leaf and simmer for 15 minutes.
Grown up version: add a dried chile, seeds removed, to simmering soup. Discard bay leaf and chile before serving.