Chipotle Bean Soup

Got your Christmas shopping finished? Don't you hate it when people ask you that? Me too. Mainly because I never get finished. I just have to accept that whatever I have bought and wrapped come Christmas Eve is what everyone is going to get. Period.

I had to get my Maxine Christmas mug out today to remind me that this is not the time of year to be cranky. Christmas will come and go and no one will remember if the bow on that box matched the paper or if there was a smudge in the icing on that Santa cookie. The birth of Jesus should foster feelings of warmth and happiness, not frustration and exhaustion. Do yourself a favor and take it a little easier on yourself this year, OK? I give you permission.

Here's a delicious soup recipe to warm your heart and tummy after a long day of Christmas shopping or gift wrapping. If you're squeamish about using bacon grease just use all olive oil, but it really does add to the overall smoky flavor in this soup. Also, if you like extra heat, add another chipotle or some of the adobo sauce to get it to the hotness level you like.

Chipotle Bean Soup

6 strips of center cut bacon, cooked crisp and then crumbled. Reserve one tablespoon of the bacon fat.
1 lb. northern beans, sorted, rinsed and soaked overnight, then cooked per package instructions and drained. (or 3 16 oz. cans of northern beans, drained)
1 TBSP olive oil
1 onion, diced
1 stalk celery, diced
2 carrots, diced
2 cloves garlic, minced
2 potatoes, peeled, cubed
2 TBSP tomato paste
1 chipotle pepper in adobo sauce, minced finely (I actually pureed mine in the food processor with a little of the adobo sauce)
6 cups chicken stock
1/4 cup chopped fresh parsley
salt and pepper

Heat reserved bacon fat and olive oil in large soup pot. Add onions, celery and carrots. Season with salt and pepper and saute until onion is softened, 6-7 minutes. Add garlic and saute for another minute or two. Stir in the tomato paste and chipotle puree and mix well. Add the chicken broth and potatoes. Bring to a boil, reduce heat, season well with salt and pepper and simmer for 15 minutes. Add the beans and simmer for another 15-20 minutes. Remove from heat and add chopped parsley. Ladle soup into bowls and garnish with crumbled bacon.