Bean Soup With Bacon And Oregano

Recipe Ingredients

5 cups	800g / 28oz	Spicy White Bean Stew With Roasted Red
		Peppers - (to 6 cups) - (see recipe)
2 cups	474ml	Milk
4		Bacon - cut 1/4"-wide pieces
2		Garlic cloves - minced (large)
2 teaspoons	10ml	Dried oregano
1/2 cup	20g / 0.7oz	Fresh parsley leaves - (lightly packed) - coarsely chopped
1/2 teaspoon	2.5ml	Salt
		Freshly-ground black pepper - to taste

Recipe Instructions

In a blender or food processor, puree the bean stew and milk, in batches if necessary.

In a 4-quart saucepan over medium heat, saute the bacon until almost crisp. Add the garlic and saute until the bacon is crisp, 2 to 3 minutes. Using a slotted spoon, remove the bacon and garlic to a plate.

Pour off all but 1 tablespoon of the bacon fat. Pour the bean puree into the pan and add the bacon mixture and oregano. Bring the soup to a boil over medium-high heat, stirring to prevent the soup from sticking and burning. Reduce heat so that the soup just simmers, cover and cook for 5 minutes. Add the parsley, salt and pepper. Serve.

This recipe yields 4 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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