Soup and Salads
There were a couple of weeks this past winter that were really cold and damp. It was the type of weather that called for soup. I had always wanted to try a bean soup and I thought that this was a good recipe.
8 slices Circle B Ranch Hickory Smoked bacon, cooked and crumbled (I just throw mine in the oven at 375 on a baking sheet for 20-25 minutes until crispy)
3 (15 oz) cans of Great Northern beans, drained and rinsed
4 medium carrots, diced
4 stalks celery, diced
1 medium onion, diced
Bag of Baby Spinach
3 cups Homemade Chicken Stock
1 bay leaf
1 tablespoon dried parsley
1 teaspoon dried thyme
1/2 teaspoon garlic powder
¼ teaspoon crushed red pepper flakes
Salt and black pepper, to taste
Place all ingredients except the salt and pepper in your slow cooker and stir to combine. Cook on low for 8 hours.
If you have an immersion blender: just stick it into the cooked soup and blend about 1/3-1/2 of the mixture so that when you stir together it’s chunky but also thicker and no longer brothy.
f you are using a regular blender: Transfer 3 cups of the soup mixture into your blender and blend until thick and combined. Pour it back into the pot and stir until well combined.
Taste when finished and add salt and pepper as desired.