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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
Yield: 8 (1-cup) servings
1/4 cup olive oil
1 cup chopped onion
1 cup chopped celery
1/2 cup diced carrots
1/4 cup crumbled cooked bacon
2 tablespoons chicken base
4 cups water
2 teaspoons granulated sugar
3/4 cup diced tomato
1 cup diced ham
Salt
Ground black pepper
1/4 cup (1/2 stick) butter, melted
1/4 cup all-purpose flour
1 (15-ounce) can Great Northern beans, undrained
1. Heat oil over medium-high heat in a large pot. Add onion, celery, carrots and bacon; cook, stirring until vegetables are tender, 6 to 7 minutes.
2. Add chicken base to water; stir until dissolved. Add to the pot. Stir in sugar, tomato and ham. Add salt and pepper to taste. Bring to a boil, then reduce heat and simmer 20 to 30 minutes, stirring occasionally.
3. Make a roux by stirring together melted butter and flour. Stir undrained beans and roux into soup. Stir until thickened, about 5 minutes.
Note: Soup is best made in advance. It may be kept warm in a slow cooker or in the oven. If holding on the stove, stir often or place the soup pot in a heavy skillet to prevent sticking. As the soup sits, its flavors will blend and intensify.
Pietros St Louis Hills
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Pietro's Bean Soup
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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
Yield: 8 (1-cup) servings
1/4 cup olive oil
1 cup chopped onion
1 cup chopped celery
1/2 cup diced carrots
1/4 cup crumbled cooked bacon
2 tablespoons chicken base
4 cups water
2 teaspoons granulated sugar
3/4 cup diced tomato
1 cup diced ham
Salt
Ground black pepper
1/4 cup (1/2 stick) butter, melted
1/4 cup all-purpose flour
1 (15-ounce) can Great Northern beans, undrained
1. Heat oil over medium-high heat in a large pot. Add onion, celery, carrots and bacon; cook, stirring until vegetables are tender, 6 to 7 minutes.
2. Add chicken base to water; stir until dissolved. Add to the pot. Stir in sugar, tomato and ham. Add salt and pepper to taste. Bring to a boil, then reduce heat and simmer 20 to 30 minutes, stirring occasionally.
3. Make a roux by stirring together melted butter and flour. Stir undrained beans and roux into soup. Stir until thickened, about 5 minutes.
Note: Soup is best made in advance. It may be kept warm in a slow cooker or in the oven. If holding on the stove, stir often or place the soup pot in a heavy skillet to prevent sticking. As the soup sits, its flavors will blend and intensify.
Pietros St Louis Hills
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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