Jacob’s Cattle Bean Soup
Perfect for a cool fall or winter evening
Ingredients
- 1/2 lb. Jacob's Cattle Beans
- 1/2 lb. of bacon cut into small, bite-sized pieces
- 1/2 to 1 cup chopped onion
- 1/2 to 1 cup chopped celery
- 1/2 to 1 cup chopped carrots
- 2 Tbsp. minced garlic
- 2 tsp. dried crumbled sage or 2 Tbsp. fresh separated
- 1/2 tsp. freshly ground black pepper
Instructions
- Adjust all amounts to your taste. You can add more or less of any of the ingredients and have an excellent soup.
- Transfer beans and their soaking liquid to a medium saucepan and bring to a boil over medium-high heat. Add water to cover beans by 1 inch if necessary.
- Reduce heat to low and simmer gently, partially covered, until beans just soften--about 15 to 30 minutes.
- Meanwhile, cook bacon in a large skillet over medium heat until crisp, about 5 to 7 minutes. Remove bacon and crumble.
- Reduce heat under skillet to low and add the onions, celery, carrot, garlic, half of the sage, and a little pepper. Sauté uncovered over low heat (very slowly) for about 20 minutes. Do not brown vegetables.
- Add vegetables to the beans with the bacon. Simmer, partially covered, until beans are tender and cooking liquid has thickened, about 45 minutes to an hour.
- During the final 5 minutes of cooking, add the remaining 1 tsp./Tbsp. of sage and adjust seasonings. Enjoy!
Notes
