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Email to Master Chef Don F. Easley Jr.      

    Chicken, Bacon, & White Bean Soup

    Source of Recipe

    Master Chef Don Easley

    Recipe Introduction

    8 to 12 servings

    Recipe Link:

    List of Ingredients

    1 pound dried white beans, such as white kidney (cannellini) or great Northern, rinsed and picked over
    1/2 pound bacon, cut into 1/2-inch wide pieces
    2 cups chopped yellow onions
    1/2 cup chopped celery
    2 tablespoons minced shallots
    1 tablespoon minced garlic
    2 bay leaves
    1 teaspoon salt
    1/4 teaspoon cayenne
    2 quarts chicken stock or canned low-sodium chicken broth
    3/4 pound diced cooked chicken
    1 cup freshly grated pecorino Romano cheese


    Put the beans into a large pot or bowl.
    Add water to cover by 2 inches and soak for at least 8 hours or overnight.
    Then drain. (For a quick soak, bring the beans and water to a boil over high heat and cook for 2 minutes, then remove from the heat and allow to stand for 1 hour. Drain.)

    Fry the bacon in a heavy medium stockpot over medium-high heat until crisp, about 7 minutes.
    Use a slotted spoon to lift onto paper towels to drain. Pour off all but 2 tablespoons of the bacon fat from the pot. Add the onions and celery and cook, stirring occasionally, until tender, about 4 minutes. Add the shallots, garlic, bay leaves, salt, and cayenne.
    Cook, stirring occasionally, until the shallots soften, about 1 minute.

    Add the beans to the pot with the stock, and bring to a boil. Reduce the heat to medium-low. Simmer, uncovered, stirring occasionally, until the beans are tender, about 1-1/2 hours.

    Stir in the chicken and the reserved bacon and heat through. Remove and discard bay leaves.

    Ladle into warm bowl and sprinkle with the grated cheese.




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