16 Bean & Bacon Soup

On the West Coast were we live it can be nice and warm during the day and then cool off in the evening. With sports I like to to have a pot of something warm on the stove ready to warm up in the microwave after a game. I made this earlier in the day. This is a throw back to my husband's grandfather who would make another variation of the soup. His was meatless. I had some bacon that needed to be used up and to honest it was amazing in it the way a ham hock is. I like this soup because you probably have all the ingredients in your home right now except for the beans. In the winter and spring I like to keep my pantry well stocked on beans just for meals like this. They come together with little to no effort. You need to soak the beans either the night before or do a quick soak before cooking. I always opt for the quick soak, which really is just a boil for a minute and then cover for an hour for the beans to plump up. This gives them a head start on cooking. Again you could let them soak in water overnight which eliminates this whole step but lets be honest that I am not that organized and I forget.

16 Bean & Bacon Soup
1 bag of 16 bean Soup Mix
2 Carrots
2 Celery Stalks
1 large Potato
2 cloves garlic
1 small onion
1 carton unsalted or low sodium chicken stock
2 slices bacon
1 quart of water

first things first either you soak the beans over night covered in water (which I always forget) or you can do the quick soak on the package. Cover the beans with water. Bring to a boil according to the package. And cover for one hour

They will soak up most of the water. Drain the beans. You do need this water.

Ingredients you will need
Chop the bacon and render till golden brown
chop of your veggies
I am in a rush so I am adding the veggies.
Add the beans to the pot
Add the chicken stock
And water and let simmer until the beans are almost tender
chop up and add your potatoes

Add to the soup. We didn't add earlier so they would hold their shape. They cook in about ten to twenty minutes
DINNER!!!