Our family has been going through a financial rough spot. The grocery budget has taken a backseat to larger urgent needs. So I’ve been trying to cook from our pantry as much as possible. It’s a challenge, but I’ve learned a lot, and made some good discoveries. This recipe is one of them.
It comes out smooth & creamy like potato soup. But with more protein! And it can be dressed up with anything you’ve got hanging around (veggies, cheese, meat, herbs).
- Bacon grease (or butter)
- Chicken broth
- Great Northern Beans
Cook beans well. I did it in the slow cooker. Beans need to be tender, almost falling apart. Be sure not to salt the beans before or while cooking, it will make the skin tough.
Puree beans with enough chicken broth to make a smooth puree. I used my immersion blender. You can use a regular blender, food processor, magic bullet, etc.
Use the bacon grease & flour to make a roux.
Add chicken broth to the roux to make a thick sauce.
Slowly stir in the pureed beans. Add chicken stock as needed to make a soup.
You can add any vegetables, meat, whole cooked beans, etc. I used frozen corn & spinach.