Bacon is delicious. Rarely have I met a person who disagrees. At Red Barn Meats, we have a very talented and dedicated crew who produces a variety of smoked meats, chief of which is our bacon. It is hickory smoked and lends itself to pairing perfectly with most flavors as it’s not too sweet or too smoky. It’s also thick cut so you get more flavor and texture with every bite. Yummmm! I wanted to make a recipe that features this aspect of our business, so I came up with a soup that features two of our smoked meats. That’s correct- ham is also in this recipe. We smoke and cure all of them in house as well. Since it’s been so cold outside, it only seemed appropriate that it should be a soup recipe. Maybe serve with some fresh bread and a side salad? Get creative, stay warm, and stay healthy!
Red Barn Meats Tuscan Bean Soup
▢6 slices Red Barn Meats Bacon, chopped
▢2 tablespoons olive oil
▢2 medium onions, chopped
▢6 ounces Red Barn Meats Ham, diced
▢6 cloves garlic, minced
▢38 ounces cannellini beans, rinsed and drained (2 cans)
▢4 cups chicken broth
▢1/2 cup heavy cream
▢1 teaspoon paprika
▢1/2 teaspoon dried rosemary
▢1/4 teaspoon dried thyme
▢2 bay leaves
▢salt and pepper to taste
Place bacon in large soup pot or Dutch oven and cook until crispy. Remove from pot and place on paper towels. Add olive oil, ham, and onions to pot and cook until onions are clear and ham is lightly browned. Add garlic and cook until fragrant, about 1-2 minutes. Add in the beans, chicken broth, heavy cream, paprika, rosemary, thyme, and bay leaves, and half the cooked bacon. Season with salt and pepper. Stir well to mix. Bring to a boil, then reduce heat to medium low and let simmer about 30 minutes. Garnish with remaining bacon and serve.