Best Irish Beef Bacon And Bean Soup Recipes
MEG O'MALLEY'S IRISH PARLIAMENT BEAN SOUP
I copied this recipe from recipezaar.com several years ago. I will rewrite it as the original, but I'm going to add some of my personal notes at the end. It is very easy to make.
Provided by Richards Personal C
Categories < 4 Hours
Time 2h45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Rinse beans in cool water and soak overnight. In a 6-quart stock pot, add drained beans, ham bone, water, and seasonings and bring to a simmer. Continue to simmer over a medium-low heat, stirring occasionally, until beans are soft (about 1 1/2 hours). Add vegetables and cook until tender and soup has thickened. Remove ham bone, adjust seasonings and enjoy with Irish Brown Bread or you favorite crackers.
- Chef Matt: Meg O'Malley's.
- Notes: I first cooked a bone-in ham by rubbing the surface with ground ginger and cloves; put in a "brown-n-bag" and pour in a small bottle of ginger ale. Seal and place in a 325* oven for 3 hours. To the soup, I add an extra carrot, more salt and pepper, an extra teaspoon of thyme and some of the ham that I have diced. YUM ! ! !
IRISH BEEF, BACON AND BEAN SOUP RECIPE - (4.3/5)
Provided by MJH
Number Of Ingredients 16
Steps:
- Rinse the beans. Cover with water and boil for 10 minutes. Drain and rinse again. Heat the oil in a large pot and sauté the bacon, beef, bay leaves, cumin, onion, garlic, celery and carrots. Add the beans, tomatoes, vinegar, water and seasoning. Bring to the boil. Reduce the heat, cover and simmer for 1½ hours. Serving Suggestions Serve topped with a slice of the bread and melted cheese.
IRISH BACON AND CABBAGE SOUP
This is a wonderfully simple chunky soup. I use good quality Irish back bacon but if you can't get this, it tastes equally good made with pancetta. The dark green colour of the cabbage alongside the tomatoes gives the soup a beautiful colour.
Provided by Ita
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Place bacon in a large, deep stockpot or saucepan. Cook over medium high heat until evenly brown. Drain off any excess fat.
- Stir in potatoes, tomatoes, and enough chicken stock to cover. Season with salt and pepper. Bring to a boil, reduce heat and let simmer for 20 minutes, or until potatoes are tender.
- Stir in cabbage and allow the soup to simmer for a few minutes longer before serving.
Nutrition Facts : Calories 276.2 calories, Carbohydrate 38.4 g, Cholesterol 20.5 mg, Fat 8.1 g, Fiber 6 g, Protein 12.3 g, SaturatedFat 2.6 g, Sodium 825.3 mg, Sugar 5 g
BEAN AND BACON SOUP
This bean and bacon soup has been on our menu for about 25 years. Customers tell us they love its flavor. A clear chicken broth makes it different from other bean soups. -Robert Doumas, Gaylord, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h40m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans; discard liquid., In a large saucepan, combine the broth, beans, parsley, bay leaves and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, carrot and celery. Cover and simmer for 20-25 minutes or until vegetables and beans are tender. Stir in bacon. Discard the bay leaves before serving.
Nutrition Facts : Calories 196 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 818mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 12g fiber), Protein 13g protein.
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