Better with Bacon – Tuscan Bean Soup with Bacon & Sage

What is that in Prince’s bowl??  Could it be today’s featured recipe? 


Oh Tuscan Bean Soup with Bacon & Sage – I would die 4 U.  

Let’s get to it… 

Tuscan Bean Soup With Bacon & SageIngredients:  

Olive oil for frying
12 sage leaves + 1 tbsp (15 mL) chopped sage
Salt to taste
1 onion, chopped
3 cups (750 mL) chicken stock
Two 19-oz (540-mL) cans cannellini beans
2 tbsp (30 mL) sherry vinegar
1/4 lb (120 g) smoked bacon, cooked, crumbled
Freshly ground pepper to taste


Pour enough oil into medium skillet to generously coat bottom. Heat on medium-high until shimmery. In 2 batches, fry sage leaves until crisp and darkened, about 10 seconds. Drain on paper towels. Sprinkle with salt.
Spoon 2 tbsp (30 mL) oil from skillet into medium pan. (Reserve remaining oil for other uses.) Heat on medium-high. Add onion and cook, stirring, 3 to 5 minutes, until softened but not browned, turning heat to medium if necessary. Add chopped sage and stir 10 seconds. Add stock and beans. Bring to boil, then reduce heat to medium-low and simmer 10 minutes. Stir in vinegar.
In small batches, puree mixture in blender. Add salt and pepper. If necessary, return to pan and reheat on medium.
Divide among 4 serving bowls. Sprinkle bacon bits into each bowl and garnish with sage leaves.

Makes about 6 cups (1.5L).


Originally posted 2010-04-19 15:13:57.

Related Stories:February 8, 2014 Better with Bacon – Slow Cooked Bean with Bacon Soup…September 22, 2009 Better with Bacon…Baked Potato Soup


yields 6-8 servings

2 tablespoons unsalted butter
1 medium-large onion, diced
1 medium-large rutabaga, 6 to 7 ounces, peeled and diced
2 cloves garlic, sliced
1 cup heavy cream
1 cup whole milk
3 1/2 cups vegetable stock
white pepper
3 tablespoons maple syrup
4 ounces smoked slab bacon, diced fine
20 fresh sage leaves

Melt butter in a large saucepan on low. Add onion, sprinkle with salt, cover and cook until onion is soft but not brown. Add rutabaga and garlic and cook, covered, about 20 minutes, until rutabaga can be pierced with a knife. Meanwhile, in a 3-quart saucepan, bring cream, milk and stock to a simmer.
Season rutabaga with pepper and stir in maple syrup. Cook for a few minutes, then add cream mixture. Simmer uncovered until rutabaga is soft, another 15 minutes or so. Purée in a blender and return to a clean saucepan. Season with salt and pepper. Cook bacon in a small skillet until lightly browned. Remove to a couple of sheets of paper towel. Add sage leaves to bacon fat and cook on high heat a minute or so, until crisp. Drain on paper towel. Reheat soup, check seasonings and serve with bacon and fried sage scattered on top.??bacon recipe courtesy of: Florence Fabricant,”Root Vegetables and Thanksgiving, a Match Made in Heaven,” The New York Times, November 14, 2012

Originally posted 2013-03-25 01:28:00. Republished by Blog Post Promoter

Udon Soup with Roast Pork

Udon Soup with Roast Pork

I could eat this soup every night of the week; it’s healthy, savory and satisfying. I’ve included a recipe for making the roasted pork from country-style spare ribs, but to save yourself a little time, you can always pick up 4 to 6 ounces of cooked or roasted pork in the prepared food section or deli of just about any good supermarket.

Finished Bowl of Steaming Udon Soup with Roasted Pork

Soup Ingredients

To Make the Soup

1 head baby bok choy, rinsed, leaves separated from stalks

1 teaspoon toasted sesame oil

2 teaspoons vegetable oil

2 medium carrots, peeled and thinly sliced on the diagonal

2 teaspoons peeled and minced fresh ginger

3 ounces shitake mushrooms, rinsed and thinly sliced

3-1/2 cups chicken broth

1 Tablespoon soy sauce

1 teaspoon Sriracha (chili sauce), or other hot sauce

3 ounces udon noodles

4 ounces (about 1 cup) boneless country style spare ribs, roasted and thinly sliced (see recipe below)

1 scallion, both white and green part, thinly sliced on the diagonal

1.) Cut the bok choy stalks crosswise into thin slices, discarding the hard core. Cut the leaves into thin ½-inch wide strips. Set both stalks and leaves aside separately.

2.) Heat the sesame and vegetable oil in a 3 to 4-quart saucepan over medium heat. When the oil is hot, add the bok choy stalks, carrots, and ginger, and cook over medium heat 3 minutes, stirring occasionally; add the mushrooms and cook 2 to 3 minutes more until the vegetables are softened.

4.) Add the chicken broth, soy sauce and Sriracha; cover, bring the broth to a boil.  Add the noodles and the pork; stir well to prevent the noodles from sticking together. Reduce the heat and simmer, partially covered about 5 minutes.

5.) Add the bok choy leaves and scallions; partially cover and adjust the heat to simmer the soup. Cook about 3 to 5 minutes more or until the noodles and vegetables are tender. Transfer noodles, meat, and vegetables to 2 serving bowls. Ladle the broth into the bowls over the meat and vegetables and serve.  Serves 2.

To Make the Roast Pork

6 to 8 ounces boneless country style spare ribs

2 teaspoons brown sugar

½ teaspoon ground ginger

Salt and pepper to taste

Pinch cayenne pepper, or to taste

1.) Preheat the oven to 325 degrees F.

 2.) Place the ribs on a roasting pan. Combine the brown sugar, ginger, salt, pepper and cayenne in a small bowl; rub the seasonings on the ribs to coat all sides.

3.) Roast the pork about 45 minutes, or until an instant read thermometer inserted into the thickest part of the meat registers 140 degrees F. Slice the pork thinly before adding to the Udon soup above.


Better with Bacon – Maple Bacon Butternut Squash Soup…

Yup, it’s fall.   I can tell you that with the utmost certainty given the sheer amount of leaves on my front lawn.

As it gets “crisper” outside, your insides start craving some warm, hearty goodness.  Maybe something like…

Maple Bacon Butternut Squash Soup


2lbs butternut squash, peeled seeded and chopped into 2 inch cubes
6 slices of thick bacon
4 garlic cloves, chopped
1 shallot, minced
1 sweet onion, diced
1/2 cup small dice carrot
1/2 cup small dice celery
½-teaspoon caraway seeds
2 thyme sprigs, chopped
1 teaspoon chopped sage
2 bay leaves
2 teaspoons apple cider vinegar
1 1/2 quarts chicken stock
Kosher salt
Black pepper
Olive oil
Maple syrup (for garnish)


Preheat oven to 400 degrees.
Place bacon slices on a rack and bake in the over until crisp, 15-20 minutes. Set aside on a paper towel to cool. Turn the oven up to 425 degrees.
Spread the chopped squash on a foil lined sheet pan, drizzle with olive oil evenly, and lightly coat with kosher salt and black pepper. Roast the squash in the oven for 30 minutes, or until the squash begins to brown and is fork tender. Remove from the oven and set aside.
Coat the bottom of a stockpot with olive oil over medium high heat. Add the diced onions, carrots, and celery and sweat for 5-7 minutes, stirring regularly. Add the garlic and shallots, and stir for 1-2 minutes. Add the chicken stock and vinegar to the pot and immediately add the squash, sage, thyme, caraway seeds, and bay leaves. Bring the pot to a boil and then reduce to a simmer.
Cook the soup for at least 30-45 minutes. If your stockpot is high enough, you can use an immersion blender to puree until smooth. If not, you can do this in a blender or food processor in batches. Season with salt and pepper to taste.
Chop the bacon and serve in the center of each bowl. Drizzle maple syrup over the bacon and enjoy.

Recipe via Jon Watson, accessAtlanta’s Food & More blog, photo via

Originally posted 2011-11-03 19:46:24.

Related Stories:September 22, 2009 Better with Bacon…Baked Potato SoupNovember 7, 2013 Better with Bacon – Sandy’s Bean & Bacon Soup

Better with Bacon – Slow Cooked Bean with Bacon Soup…

So yesterday and all last night we got slammed by Mother Nature here in the “D“.  On a snow day like today, coming inside after shoveling 9″ of snow of your driveway and cars, you really want something like to greeting you on the stove…

Slow Cooked Bean with Bacon Soup

Check out the recipe over at LynnsKitchenAdventures (photo via her site)

Originally posted 2011-02-21 21:45:24.

Related Stories:March 16, 2013 — Better with Bacon – Tuscan Bean Soup with Bacon & SageNovember 7, 2013 — Better with Bacon – Sandy’s Bean & Bacon Soup

Better with Bacon – Potato, Bacon and Ale Soup

After snowmagadon (let’s try spelling that again) Snowmageddon last night in SE Michigan, there couldn’t be a better time for a warm, hearty soup (with bacon)…

Thank goodness for this recipe from chef Christopher Deraiche, chef/part owner of Ottawa’s Wellington Gastropub.  That’s up there in Can-na-da where they know something about the stick to your ribs goodness of a hearty broth!

Now doesn’t that just look good?!

Ingredients are in metric so consider yourself forewarned.

Recipe after the jump…

Potato, Bacon and Ale Soup


1 cup Double-smoked bacon, diced 250 mL
1/2 Medium onion, peeled and medium diced 1/2
1/2 Leek, white part only, washed and sliced 1/2
1/2 Bulb of garlic, peeled and chopped 1/2
4 Potatoes, peeled and diced large 4
4 cups Chicken or vegetable stock 1 L
2 cups Ale 500 mL
2 tbsp Fresh thyme leaves 25 mL
Pinch, grated nutmeg
Salt and pepper, to taste


In a large soup pot over medium heat, render bacon about 5 minutes. Add onion, leek and garlic, and sweat them 3 to 4 minutes.
Add potatoes, stock, ale, thyme and nutmeg. There should be enough liquid to cover vegetables by about 2 inches (5 cm). If not, add more stock.
Bring to a simmer and cook, uncovered, about 20 minutes. Working in batches, puree soup in a blender and pass through a sieve.

– Note: For thinner soup, add more stock or beer. Serves 6.

recipe and photo via

Originally posted 2010-02-10 19:44:52.

Related Stories:September 22, 2009 — Better with Bacon…Baked Potato SoupMarch 5, 2013 — Thankin’ for Bacon – Stuffing & Potatoes…

Make Soup and Eat Well

For my time and money, you can’t make a better everyday meal than a big pot of homemade soup. Store bought canned soups are insipid, salty concoctions that taste nothing like the real deal. With the cooler weather upon us, take some time this weekend, or one night after work, to fix up a big pot of the stuff. Leftover soup is even better the next day and if you get tired of eating it three days in a row, then freeze some for later. 

Bacon Nation offers you eleven delicious soup recipes all enhanced by the sweet, salty, smoky, meaty juiciness of bacon. But we never overdo bacon’s presence, and try always to keep the fat in the soup to a minimum. 

One of my favorites is our Mushroom-Barley Bacon Soup. This soup has both dried and fresh mushrooms, and I’ve found mushrooms in a soup simulate the texture and heartiness of beef. Our Bacon Nation recipe calls for carrots, but you can substitute cubes of sweet potato, as I did in this version. 

So what are you waiting for? Making soup is one of the easiest ways to create a great dinner without working too hard, and that’s good news for any cook.