Wednesday, October 15, 2014

Stick to your Ribs

Sometimes after a day in front of the computer I want a hearty, comforting soup  for dinner and that's the only thing that's going to make me happy. And with real estate taxes due in a little more than 15 days I've been skimping a bit on my grocery supplies and the pickin' have been slim. "Not to worry," I said to myself, "there's always something around here to make you happy." And I was right. If you like the smokey flavor of bacon, don't mind adding a few of Nathan's Bigger than the Bun hot dogs, some canned Great Northern Beans and a small serving of orzo, this soup is seasoned just right and can be done easily on a weeknight. Don't let the long list of ingredients inhibit you, the prep/cooking time goes fast!

Stick to your Ribs Bacon, Franks, Orzo and Bean Soup
Makes 2-3 large bowls or 4 smaller portions

4 strips bacon cooked and crumbled
1 T bacon fat
1-2 tsp olive oil
1 medium onion diced
3 cloves garlic chopped
1/2 tsp Old Bay Seasoning
1/2 tsp kosher salt
1/4 tsp ground black pepper
2-1/2 cups no fat chicken broth, I forgot to get the low sodium so I added...
1-1/2 cups water
8 oz tomato sauce
1 dried bay leaf
2 tsp sriracha sauce- or Frank's hot sauce would work nicely with its vinegary flavor
1 T brown sugar
2 tsp Dijon mustard
1 can (15.5 oz) Navy Beans rinsed and drained
1/2 cup dry orzo
4-5 frankfuters sliced 1/4-1/2 inch
4 oz baby spinach chopped

Let's cook! Cook your bacon (not too crisp) and set aside. Reserve 1 T of bacon fat. In large/medium soup pot add the bacon fat and 1-2 tsp of olive oil. On medium/low heat add the diced onion and sweat for about 5 minutes. Now add your chopped garlic, cook about 1 minute max and be very careful not to let it burn. Add the Old Bay, kosher salt, and ground black pepper and stir to incorporate into the onion/garlic mixture. Toss in your dried bay leaf.

Add 2-1/2 cups no fat (store bought) chicken broth, 1-1/2 cups water, 8 oz canned tomato sauce and stir to combine. Now let's season this baby up with the srirscha, brown sugar and Dijon mustard. Bring to a simmer and add your cooked bacon, beans, hot dogs and orzo. Cover and cook on a very low simmer until orzo is done, about 13 minutes. Now toss in your chopped spinach, and cook uncovered until wilted. Taste broth for seasoning and make adjustments.

Ladle up this bit of comfort food. I think you will enjoy!


Didi Dalaba said...

I can literally just taste this soup my Linda dolly!! ♥

Linda said...

It's a little like barbecued beans Didi (with the brown sugar, mustard and sriracha) but there's enough extra stuff going on like the Old Bay, bay leaf, chicken stock and spinach that it's more like a soup. After I pay my real estate taxes I'll make something a little more decadent, sound good? Thanks for visiting, love you dolly!

Dan said...

I'm *SO* excited to make this. YUM! So if you'd had low sodium chicken broth you'd of done 4 cups of that and omitted the water?

Linda said...

Yes Dan. I just added the water to de-salt the broth. Use 4 cups low sodium chicken broth and then you'll add the tomato sauce, so you'll have plenty of tasty liquid. Hope you enjoy!