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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

Grace Parisi
November 2007

Gallery

Credit: © James Baigrie

Recipe Summary

total:
40 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

Suggested Pairing

Spicy red blend.

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