|Thanks for the graphic, Cliff Mass!|
To add insult to injury, Chipotle decided to start giving select customers E. coli, and has closed area restaurants while the matter gets sorted. Eek! I have to confess, at least one family member eats a Chipotle burrito or burrito bowl at least twice a month, so, between the Market and Chipotle, this is adding up to a real first-world crisis, here.
Tough times call for pantry raids. This week it was bean and bacon soup. Dried beans from the pantry and bacon from Sea Breeze Farm out of the freezer. Chicken broth from my last Skagit River Ranch chicken. I served it up with homemade bread and a truly disgusting salad composed of whatever I found in the "crisper" that wasn't wilted into molten goo. I'll spare you that recipe...
Here's to hard times, and hoping our Market returns this weekend!
Bean and Bacon Soup (adapted from Taste of Home)
2 quarts of chicken broth
1 lb of white beans, soaked overnight or quick-soaked
2 Tbsp chopped parsley*
2 bay leaves
1/2 tsp pepper
1 Tbsp salt
1 onion, chopped*
2 large carrots, chopped*
2 stalks celery, chopped*
6 strips of bacon, fried and crumbled*
Combine broth through pepper and bring to a boil. Reduce heat, cover and simmer 1 hour. Add salt through celery. Cover and simmer an additional 20-25 minutes, or until beans are tender. Stir in crumbled, cooked bacon. Remove bay leaves and serve.