© James Baigrie
Active Time
N/A
Total Time
40 MIN
Yield
Serves : 4

This thick and savory soup, which is reminiscent of cowboy campfire cooking, is a delicious cross between baked beans and tomato soup. The crunchy, sweet corn muffin croutons make it even more rustic.    More Fast Soups  

How to Make It

Step 1    

Preheat the oven to 400°. In a medium saucepan, cook the bacon strips over moderately high heat, stirring occasionally, until they are browned and crisp, about 7 minutes. Transfer the crispy bacon to a plate and pour off all but 2 tablespoons of the fat from the saucepan.

Step 2    

Add the onion and garlic to the fat in the saucepan and cook, stirring, until they are softened, about 5 minutes. Add the tomato paste and maple syrup and cook over moderate heat, stirring, until thick, about 3 minutes. Add the pink beans and their liquid and cook until slightly thickened, 2 to 3 minutes. Add the chicken stock and bacon strips, season lightly with salt and cayenne pepper and simmer the soup over moderate heat until thickened slightly, about 15 minutes.

Step 3    

Meanwhile, spread the corn muffin cubes on a small baking sheet and bake for 7 to 8 minutes, until they are golden and crisp. Let the corn muffin croutons cool slightly.

Step 4    

Ladle the soup into deep bowls, garnish with the corn muffin croutons and chopped scallions and serve.

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