Monday, February 20, 2012

Bean & Bacon Soup w/ Smoked Turkey Sausage





2 lbs Dried Navy Beans

6 Slices Bacon – Crumbled
2 Med. Onions – Finely Diced
2 Large Carrots – Peeled, Finely Diced
2 Celery Stalks – Finely Diced
4 Garlic Cloves – Finely Diced
½ Green Pepper – Finely Diced
2 tbsp Bacon Fat
¾ lb Ground Beef
1 Large Link Turkey Sausage – Cut into medallions and then into ¼
4 tbsp Flour
2 Cups Beef Stock
4 Cups Chicken Stock
1 14 oz can Stewed Diced Tomatoes
½ Cup Ketchup
1 tbsp Salt
1 tbsp Pepper

Prepare the beans according to the package, either overnight or the quick soak method.  In a large pot over low heat, crisp up the bacon and save out 2 tbsp of the bacon fat (save the rest for other recipes).  Remove bacon.  Increase heat to med/high and add in the ground beef and cook until crisp.  Remove beef and all but about 4 tbsp of the fat.  Add in the diced turkey sausage and cook until crisp.  Remove and set aside leaving about 4 tbsp of the fat.

Add in the carrots and celery and cook until softened, about 7-9 minutes.  Add in the garlic and the pepper.  Cook another 3 minutes.  Add in the flour and stir to coat.  Cook about 3 minutes to cook out the raw flour flavor.

Add in the beans, bacon, ground beef, turkey sausage, tomatoes, beef stock, chicken stock, ketchup, salt & pepper.  Bring to a boil and then reduce to a simmer.  Simmer for about 1 hour with a lid slightly cracked, stirring occasionally.  After about an hour do the 5 bean test:  Test 5 beans to see if they are cooked all the way through.  Once all 5 are cooked you know the rest are too.  Adjust seasonings to taste and serve with a big crusty bread.

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