Wow, it’s been a long time since I’ve posted a recipe! I guess nothing new that I’ve tried was really inspiring. Until this soup that is. This is by far the most delicious soup I’ve ever made. It’s perfect for chilly fall nights or football Sundays. I was worried because I forgot to pick up some good, crusty bread to serve with it and didn’t think it would be enough for my husband and I, but I was wrong, it was very hearty and filled us right up. If I’m being completely honest, the kids wouldn’t even try it 😦 Their idea of soup includes clear chicken broth and this broth “looked like mud”. You win some, you lose some…more soup for me!
The original recipe is from Table for Two. As is, I’m sure the soup is absolutely delicious and is still allergy safe for my family. But, because of what I had on hand I had to make some very minor changes. First, I made this in the slow cooker (on low for about 6 hours) I used 2 cans of cannellini beans rather than dried, I used dried thyme rather than fresh rosemary and during the last 30 minutes or so of cooking (after blending about half of the soup in the food processor) I added some ditalini pasta. It really was delicious and I can’t wait to make it again! Head over to Table for Two and make this soup!
White Bean and Bacon Soup!
I host Easter dinner each year for between 12 and 20 people and I love it. I enjoy entertaining and preparing a big sit down dinner for my family. The most difficult part for me has always been timing all of the food to be ready at the same time and a lack of oven space. But over the years I’ve learned to work out the kinks and roll with the punches. When things get too hectic in the kitchen (which is where everyone gathers, no matter how many times I try to kick them out!) I send the men and kids out to hunt for Easter eggs and when my oven broke one year we fired up the grill! One big help has been preparing one dish in the crock pot to free up some oven space. A few years ago I found this sweet potato recipe and I’ve been able to adapt it to be JT friendly. It’s so yummy!!
Allergen free Slow Cooker Sweet Potatoes
6 medium (2 pounds) sweet potatoes or yams, peeled and cut into into 1/2-inch chunks
1 1/2 cups applesauce
2/3 cup packed brown sugar
3 tablespoons dairy and soy free butter or margarine, melted (we usually use smart balance with flax, this year I will try the new olivio coconut oil spread)
1 teaspoon ground cinnamon
1/2 cup dried cranberries
Place sweet potatoes in 2- to 3 1/2-quart slow cooker. Mix remaining ingredients and spoon over potatoes. Cover and cook on low heat setting 6 to 8 hours or until potatoes are very tender. I usually start them first thing in the morning and they are ready for our 2 pm dinner. This recipe can be doubled or tripled if you have a larger slow cooker.