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New Recipe: Smoky Triple-B Soup

July 23, 2016

I really should make a new blog for all my cooking and homemaking related posts, but who got time for that? Not me.  So bear with me if you hate cooking.  But I doubt you would hate this soup, so if you don’t like to cook you should get your person who likes to cook to make it for you.

This is Smoky Triple-B (Beans, Beef, and Bacon) Soup.  It was inspired by Bean Soup Mix in a Jar from gettystewart.com.  We made the soup mix at MOPS, but the recipe looked really boring so I did what I usually do and jazzed it up. (I am terrible at following recipes…)

And yes, I made soup on an 88 degree day. But the ingredients were in the house, and creativity was surging.  Sue me.

Triple B Soup

Smoky Triple-B Soup
Total time: ~5 hours   Active time: ~45 mins
1/4 cup each dry red lentils, black eyed peas, black beans, green lentils, red beans, pinto beans, and green split peas
2-3 beef soup bones with meat attached
1 quart of plain tomato sauce (or two 14 oz cans)
1 package bacon (12-16 oz)
1 Tbsp dried parsley
1 Tbsp dried onion flakes
1 tsp dried basil
1/2 tsp garlic powder
1 bay leaf
3 sweet potatoes, baked, cooled and skinned (or fresh ones peeled and diced)
a few drops liquid smoke (Lazy Kettle brand is great and can be purchased at Amazon.com)
2 cups frozen sweet corn
Salt and pepper
Mozzarella cheese (or other cheese of your choice), shredded for garnish

Directions:
1) Combine all dried beans/lentils/peas in dutch oven, rinse well and drain. Add 6 cups of water and bring to boil. Remove from heat and let stand for 1 hour. Meanwhile, cover soup bones with water in a large soup pot and bring to a boil. Skim any foam off with a spoon.
2) Drain beans after 1 hour and rinse well. Add to simmering broth/bones along with tomato sauce, herbs and spices.
3) Dice bacon into 1/4 inch slices and fry until crisp in dutch oven. Drain on paper towels. Remove fat. Spoon some hot tomato/broth into dutch oven, scrape bacon flavor off the bottom, and return tomato/broth to soup pot. Put bacon bits in fridge.
4) Dice baked sweet potatoes and add to soup pot with a few dashes of liquid smoke and salt and pepper to taste. Simmer on low for 3-4 hours, stirring occasionally.
5) Remove soup bones. Puree soup with immersion blender or blender if desired. Remove meat from bones, add to soup and also add frozen corn. Taste and add salt if needed. Bring soup to desired temperature, over medium heat, stirring periodically.
6) Serve garnished with mozzarella cheese and bacon bits.

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