Beer for Dinner: Three B’s Soup
Can soup be a meal? Of course it can. Anyone who tells you otherwise, hasn’t had a good bowl of shrimp gumbo or New England clam chowder (and yes, gumbo and chowder are soups).
Today’s recipe would make a good meal, too. The three B’s in the recipe’s name stand for beans, bacon and beer. We recommend serving this dish with a fourth B on the side: buttered biscuits. Maybe that’s five B’s. Who cares … just eat.
THREE B’s SOUP
3 slices of bacon, chopped
2 medium yellow onions, chopped
2 carrots, peeled and diced
2 celery stalks, chopped
2 cloves garlic, minced
1 lb. mixed beans
12 oz. Yuengling Lager
6 cups water
large handful fresh Italian parsley, chopped
salt and pepper
In a large skillet cook the bacon over medium-high heat until it starts to render its fat. Add the onion, carrots, celery and garlic. Sauté until the onions are translucent and the bacon is crispy. Drain fat (optional) and add everything to a large crock pot.
Rinse beans and add to the crock pot. Add the beer, water and parsley. Cover and set crock pot temperature to high. Let cook until the beans are tender (about four hours).
Taste and season with salt and pepper as needed.