Bean soup with bacon, rosemary and garlic

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Soup is known as a primary liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients such as Meat and vegetables with powdered soup or another liquid. Hot soups are usually characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.




250g \ 1 1\4 cups driend haricot beans.

1 bay leaf

1\2 teaspoon black peppercorns

2 onions chopped

300g \ 3\4 lb waxy potatoes peeled and diced

2 carrots diced

2 cloves garlic chopped

2 tablespoons butter

150g \ 6 oz green (stirring) beans

200g \ 1 cup chopped bacon

apple vinegar




Soak the dried beans overnight in water. Rinse the beans, putin a large pan and cover with fresh water.

Add the peppercorns and bay leaf to the pan, bring to a boil, turn down the heat and allow to simmer gently for 45 minutes. Remove the stem and tip from the green (string) beans and slice in half.

Saute the potatoes, carrots, onion, bacon and garlic in hot butter for 10 minutes and then add them to the soup. Simmer for 10 minutes and then add the beans.

Continue cooking until the vegetables are tender and can be easily pierced with a fork. Season the stew with salt, pepper and vinegar to taste and serve.