Now that the weather is turning, I thought I’d share a soup recipe (complete with pictures!) that I was given by my friend, and co-author, Scott Boles. He and I collaborated on the Just a Small Gathering cooking and entertainment book years ago .Technically, it’s two recipes that make the Knickerbocker Bean Soup, but for ease of use, I’m going to give you both at the same time.

Here goes…

Ingredients:

1 pkg Bacon, diced
1 C Onion, diced
1/2 C Flour
1-28 oz. can of Navy Beans
1-28 oz. can of Diced Tomatoes
2 C Potatoes, diced
3 Carrots, diced
5 C Chicken Stock
1 Ham Hock (optional)

Directions:

In a large stock pot, brown the bacon until it is evenly cooked and crispy.

Here’s a tip: put the bacon in the freezer for 20-30 min so it can stiffen up. It’ll make it easier to cut.

2. Add the onions and cook until translucent.

3. Add flour and create a roux. Cook for 2 or 3 minutes.

4. Add the remaining ingredients (stock, tomatoes, beans, carrots, and potatoes).

* If you’re use the optional ham hock ingredient, add it now as well.

5. Allow the soup to simmer for two hours or until the potatoes and carrots are tender.

I like to serve this with corn bread but any bread suited for a soup will do.

Leftovers can be ladled into Ziploc freezer bags (~4 healthy ladles feeds a family a four). Lay the bags flat once the soup is added, then express all of the air and then place on a rimmed baking sheet. Place the baking sheet in the freezer. Once frozen, remove the baking sheet and stack/align the bags like books on a shelf to save space.

To reheat, allow the frozen bag to thaw or place under running water in a large glass Pyrex dish until full. When reheating, note that the ingredients have absorbed the chicken stock so prepare an extra 2 C of chicken stock and add this to the pot while reheating.

Just a Small Gathering (Kindle) Just a Small Gathering (Paperback)