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Good Day Cafe - Butter Bean and Bacon Soup

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NEW YORK (MYFOXNY) - The Cheesecake Factory has Pumpkin and Pumpkin Pecan Cheesecakes available now through Thanksgiving at all of their restaurants.  On Monday's Good Day New York we'll have one of their chefs on set to show who to make some butter bean and bacon soup for a nice fall meal at home.

RECIPE: Butter Bean & Bacon Soup
 
Ingredients
 
·         1/4 lb.                           Smoked Bacon, small diced

·         1/2 cup                         Yellow Onions, small diced

·         1/2 cup                         Celery, small diced

·         1/2 cup                         Carrots, small diced    

·         1/2 tsp.                         Kosher Salt

·         Pinch                            Freshly Ground Black Pepper

·         1/4 cup                         Roma Tomatoes, small diced

·         1 tsp.                            Garlic Cloves, minced

·         2 qts.                            Chicken Stock*

·         1 cup                            Beef Stock*

·         1/2 tsp                          Tabasco Sauce

·         1 ea.                             Bay Leaf

·         1/4 tsp.                         Fresh Sage, finely chopped

·         1 tsp.                            Fresh Thyme, finely chopped

·         1 cup                            Fresh Kale, hand-torn into small 1/2" pieces

·         2 lbs.                           Butter Beans*, cooked

·         1 cup                           Croutons*, chopped into1/4" pieces for garnish 
 
Directions
 
1.     Place the bacon into a large sauce pot set over medium high heat.  Cook the bacon for approximately 3 minutes or until it becomes crispy.  Stir the bacon occasionally while it is cooking to prevent burning.
 
2.     Add the onions, celery and carrots into the pot.  Stir the vegetables together and season with salt and pepper.  Continue to cook for approximately 5 minutes or until the vegetables are tender and have become lightly caramelized.
 
3.     Add the tomatoes and garlic into the pot.  Gently stir the vegetables together and cook for another 30 seconds.
 
4.     Pour the chicken stock, beef stock and Tabasco sauce into the pot.  Stir the ingredients together and allow the liquids to come to a boil. Once the liquids have come to a boil, lower the temperature to a slow simmer and continue to cook for another 1 to 2 minutes.
 
5.     Add the bay leaf, sage, thyme, kale and butter beans into the pot.  Stir the ingredients together and continue to cook at a low simmer for another 8 to 10 minutes or until the beans are heated through and the kale is tender.
 
Makes Approximately 3 Quarts:  8 to 10 servings
 
*All of these ingredients may be prepared according to any recipe of choice.  They are also available fully prepared at most quality markets and specialty food stores.

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