The Cheesecake Factory's recipe for Butter Bean & Bacon soup - 14 News, WFIE, Evansville, Henderson, Owensboro

The Cheesecake Factory's Butter Bean & Bacon soup

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The Cheesecake Factory's Butter Bean and Bacon soup is full of hearty ingredients and well-balanced flavors, which make it a delicious option to enjoy this fall!

Butter Bean & Bacon soup recipe: 

Ingredients

  • 1/4 lb. Smoked Bacon, small diced
  • 1/2 cup Yellow Onions, small diced
  • 1/2 cup Celery, small diced
  • 1/2 cup Carrots, small diced     
  • 1/2 tsp. Kosher Salt
  • Pinch Freshly Ground Black Pepper
  • 1/4 cup Roma Tomatoes, small diced
  • 1 tsp. Garlic Cloves, minced
  • 2 qts. Chicken Stock
  • 1 cup Beef Stock
  • 1/2 tsp Tabasco Sauce
  • 1 ea. Bay Leaf
  • 1/4 tsp. Fresh Sage, finely chopped
  • 1 tsp. Fresh Thyme, finely chopped
  • 1 cup Fresh Kale, hand-torn into small 1/2" pieces
  • 2 lbs. Butter Beans*, cooked
  • 1 cup Croutons*, chopped into1/4" pieces for garnish  

Directions

 

  •  Place the bacon into a large sauce pot set over medium high heat.  Cook the bacon for approximately 3 minutes or until it becomes crispy.  Stir the bacon occasionally while it is cooking to prevent burning.
  •  Add the onions, celery and carrots into the pot.  Stir the vegetables together and season with salt and pepper.  Continue to cook for approximately 5 minutes or until the vegetables are tender and have become lightly caramelized.
  •  Add the tomatoes and garlic into the pot.  Gently stir the vegetables together and cook for another 30 seconds.
  • Pour the chicken stock, beef stock and Tabasco sauce into the pot.  Stir the ingredients together and allow the liquids to come to a boil. Once the liquids have come to a boil, lower the temperature to a slow simmer and continue to cook for another 1 to 2 minutes.
  • Add the bay leaf, sage, thyme, kale and butter beans into the pot.  Stir the ingredients together and continue to cook at a low simmer for another 8 to 10 minutes or until the beans are heated through and the kale is tender.
  • Makes Approximately 3 Quarts:  8 to 10 servings

 

 

 

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