WHITE BEAN AND BACON SOUP

Ingredients

4 cans butter beans, drained and washed

1 large onion, diced

1 small sweet pepper, seeded and diced

4 – 5 slices bacon, chopped

2 extra slices bacon

5 cloves garlic, chopped

2 large sprigs thyme

1 – 2 tbsp green seasoning

6 cups chicken stock

½ – 1 tsp salt

½ tsp black pepper

1 tsp pepper sauce

1 – 2 chicken boullion cubes

1 cup heavy cream

1 – 2 tbsp olive oil

Directions

1. Heat oil in a large pot over medium high heat. Add the 2 slices bacon and cook until crisp
   Remove and set aside.
2. To the same oil add the chopped bacon, onion and sweet pepper. Cook for a few minutes.
   Add the garlic, leaves from the thyme and green seasoning. Season with some salt and pepper.
3. Add the beans and stir well. Add the chicken stock and 1 boullion cube. Let the soup
   cook for approximately 20 minutes. The beans should be tender.
4. Puree the soup in bataches in a food processor. Return the soup to the heat. Add the
   cream and pepper sauce. Season with a little more salt and pepper to taste. Taste and
   adjust seasoning if necessary.
5. When ready to serve, crumble the extra bacon into small bits and top the soup after it has
   been served in bowls. You can also add some croutons as well.