Editors Note: Greetings from this new feature to your Community News Brief. Every Tuesday will be recipes featured from10 years worth of Learning IS Forever cooking classes and more.
Some of these recipes can be described as spectacular...Enjoy!
Food from L.I.F.E.
Vegetable-Bean Soup with Bacon
1 24 oz. jar of Randall's beans * 1 can chicken broth or 1 1/2 cups water with 1 1 /2 tsp BTB ** chicken base 1/4 - 1/3 lb bacon, diced 1 large onion, chopped 1 - 3 ribs celery, sliced 4 - 6 carrots, pared and thickly sliced Black pepper to taste Salt to taste In a stock or heavy pot fry the bacon until well cleared. Stir occasionally.
Add onions and celery, cook until onions soften. Stir occasionally.
Add beans, broth or BTB and water, carrots and black pepper.
Bring to boil, reduce heat and simmer until carrots reach desired tenderness.
* May substitute 2 cans of navy or other soup beans. ** BTB = Better Than Bouillon The precooked beans really shorten the preparation time.
