Bean and Bacon Soup

This is similar to many canned versions of a bean and bacon soup, only using some fresh ingredients. It goes well with freshly baked corn bread.

Step: 1

In a large saucepan over medium high heat, combine the beans, tomato sauce, chicken stock and onions. Bring to a low boil, reduce heat to low and simmer for 10 to 15 minutes.

Step: 2

Using a potato masher, carefully mash some of the beans in the soup to make it a little thicker, if desired. Add the bacon and serve.

Per Serving: 208 calories; protein 13.5g; carbohydrates 19.6g; fat 8g; cholesterol 20.7mg; sodium 1237.2mg.

The word “stew” can refer to 2 time a dish and a make dishes method. Stewing involves not fast cooking piece of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, but it makes have a few notable differences. The meat is chopped into smaller pieces but of being cooked whole , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.