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2 heads broccoli, with stems 2 slices bacon 2 carrots, cubed 2 ribs celery, cubed 1 medium onion, chopped 1 Tbsp butter 4 cloves garlic, minced 2 Tbsp all-purpose flour 4 cups chicken stock one 15-ounce can great northern beans, drained 1 1/2 tsp powdered mustard 1/2 tsp salt 1/4 tsp cayenne pepper 1/4 tsp freshly ground black pepper 1 tsp dried thyme 1 tsp Old Bay seasoning 1 tsp beef bullion concentrate 1/8 tsp liquid smoke Cut broccoli florets into small pieces. Separately, dice the stems. Cook bacon in medium stockpot over medium-high heat until browned. Remove and reserve. Cook broccoli stems, carrots, celery, onion and butter in the bacon grease over medium heat until softened, about 10 minutes. Add garlic and cook for another minute. Add flour and cook for 2 minutes with constant stirring. Add stock, beans, and seasonings; bring to a boil, reduce heat and simmer, covered, for 20 minutes. Remove two cups of the soup, puree, and return to stock pot. Add broccoli florets and simmer until tender, about 5 minutes. Garnish with crumbled bacon before serving. Adapted from allrecipes.com. This recipe was added: 5 February 2022 |