You'll need:
1 bag dried
white beans or peas
1 medium
onion (chopped large)>
2 or 3 large
carrots (chopped large)
2 or 3 ribs
of celery (chopped large)
1 large
baking potato (peeled and chopped)
1 tbsp salt
1 lb bacon
(old-fashioned is best)
1 can chicken
stock
2 cups water
black pepper
to taste
Soak beans
overnight in water (enough to cover is fine-they'll need to be washed
and sorted-a good rule of thumb here is-if it floats in the water,
get rid of it). Drain and reserve.
Chop bacon
into little pieces and fry. When bacon is almost done, add the
carrots, celery and onion and continue cooking until onion is
translucent (keep the bacon grease in the pan-pork fat rules!). Add
the peas, potatoes, the water, the chicken stock, the salt and a few
dashes of pepper (other good things to add here are thyme, parsley,
and marjoram). Bring to a boil.
Reduce heat,
put lid on, and simmer, stirring occasionally until soup is desired
thickness. Taste every so often and reseason as needed. Makes enough
for five or six hungry people. Best served with crusty warm bread.
