The classic winter soup recipe, Great Northern Bean, is filled with hearty beans, bacon for flavor, and an assortment of vegetables and spices for a hearty meal that's sure to warm you up.
1/2 pound bacon, diced
1 onion (1/2 lb.), peeled and diced
3/4 cup diced celery
1 carrot (1/4 lb.), peeled and diced
2 cloves garlic, minced
2 tablespoons dried oregano
1 tablespoon minced fresh jalapeño chili
2 quarts fat-skimmed chicken broth
1 1/2 cups beer (12 oz.)
3/4 teaspoon coarse-ground pepper
2 teaspoons Worcestershire
6 cups drained canned or cooked Great Northern or other small white beans
1/4 cup chopped fresh cilantro
How to Make It
In a 5- to 6-quart pan over medium-high heat, frequently stir bacon until almost crisp, 10 to 12 minutes. Discard all but about 2 tablespoons fat. Add onion, celery, carrot, and garlic.
Stir often until vegetables are limp, about 15 minutes. Add oregano, chili, broth, beer, pepper, Worcestershire, and beans. Bring to a boil, cover, and simmer to blend flavors, 20 to 30 minutes. Add cilantro, then salt to taste.