![]() ![]() ![]() ![]() Place bacon into a cold pan, then slowly cook it over medium heat until crispy. Thick-cut bacon is preferred - I find it much easier to work with - but any bacon you have on hand will work. Bacon – provides a smoky flavor that brings out the savoriness of the ham and a crispy texture that compliments the al denté beans.It adds a touch of smoky flavor and a great crispy texture! Ingredientsīacon is the secret ingredient to this bean soup. What’s not to love?! What beans are in 15 bean soup?ġ5 Bean Soup is a packaged dry bean soup product that contains northern, pinto, large lima, yelloweye, garbanzo, baby lima, green split, kidney, cranberry, small white, pink, small red, yellow split, lentil, navy, white kidney, and black beans. It’s thick, hearty, and absolutely packed with flavor. This 15 Bean Soup recipe is definitely a few favorite around here. They’re cozy, they’re packed with good for you ingredients, and there’s SO many varieties (check out all our soup recipes!). ![]() So long as it is vacuum sealed, this recipe should work just fine in any insulated food jar you pick up.There’s nothing better than soup during these cold winter months. ‣ While we used HydroFlask Food Flasks, there are many great insulated food flasks on the market. Dump the water right before you add the stew and seal immediately. ‣ If you are want to keep your stew hotter for longer, preheat your food jar by filling it with boiling water for about 15 minutes. ‣ This highly customizable recipe can be adapted to suit any type of diet or food preference. ‣ Loaded with protein, this stew delivers long last energy that will keep you powered all day long. All that extra passive cooking time inside the jars pays off, delivering big mouth-watering flavors and soft tender ingredients.įor your next winter adventure, try this simple insulated food jar trick and prepare something spectacular for lunch. Roughly 4 hours later, at lunch time, we open up the jars and were greeted to the rich, savory smell of a slow cooked soup. Inside the vacuum sealed jar, all the flavors slowly build and intensify while we spent our morning cross country skiing. We simmered everything together and then transferred the soup to our insulated food jars, sealed them up, and tossed them inside our day pack. We then added some broth, white beans, and chopped kale. It also meant the food would continue to “cook” inside the food jars throughout the day, allowing the flavors to continue to build for an additional 4 hours.įor this particular soup, the process started in the morning, when we browned some crumbled sausage and sauteed shallots, garlic, carrots, and thyme together in a saucepan. This allowed us to make our meals in the morning and then enjoy them whenever we wanted. On our recent trip to Mammoth Mountain, we started experimenting with storing hot meals in insulated food jars and taking them with us. But what if you didn’t have to spend all day watching a simmering pot? What if you could – in a sense – take the pot with you? But building robust flavors in a soup can often take all day… not exactly the type of lunch you’d attempt to pull off on a hectic ski trip. Nothing melts away the cold like a rich, savory soup for lunch. This hearty soup takes only minutes to prepare but tastes like it’s been simmering all day. ![]()
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