QPC bean soup on the 2nd day of Christmas, Anyone?

My hubby is a big fan of bean soup and cornbread so we have it more often than most I would guess. However, I chanced a twist on it and surprised him by adding grilled capsicum, garlic and onions this time. If you have some left over ham after Christmas, I recommend that you give this recipe a go. The spicy, smoky flavor of the oven roasted aromatics as well as the small amount of bacon I use, is beautiful with the earthy, round flavors of the beans (whichever of them you use) and very pleasing to the palate. (As I am not an expert on this favorite American "comfort" food I have to believe it must be tasty when my #1 food critic asks for a second helping and makes mmmm sounds throughout the meal.)

Serving: 6
Ingredients:
500 gms dried mixed beans, wash and soak overnight
3 strips bacon, fried till crispy and break into small pieces
1 tsp bacon dripping from the pan
1 cup chopped parsley

(A)

6 cups water

250 gm left over ham

1 onions, cut into 6 parts and grilled

1 head garlic, grilled and sliced into strips

1 red capsicum, grilled and sliced into strips

1 green capsicum, grilled and sliced into strips

1 yellow capsicum, grilled and sliced into strips

1 stalks celery, diced

1 bay leaf

1 tsp yellow mustard seeds

½ cup curry leaves

(B)

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon ground cumin

2 cubes chicken bouillon, mashed

1 (16 ounce) can diced tomatoes

Method:

Put (A) into the soup pot and bring to boil. Turn down heat to medium anmd let it simmer for 1 1/2 hours.  Add (B) and let boil for 15 min. Add crispy bacon and simmer for 30 more secs. Turn off heat. Fill soup bowls and add a few drop of bacon dripping to each bowl. Garnish with chopped parsley. Serve hot. My recommendation is to served with freshly baked corn bread.

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