Ugh. Real-Life has delt the wife & I a crappy hand. Sorry for the absence, but I’m back. Not much of an article, but I wanted to be nice. First off, for the ultimate in trayfe wrongness, there are now Bacon Mints. Yes, you heard right. Bacon with a hint of mint. No clue on their kosher status, but I assume they arn’t. Speaking of bacon,. why is it the bane of our people? I know so many who will never stray from kosher – EXCEPT for bacon. Well, let’s get past this, shall we? Let’s create a dish that USES bacon, Kosher bacon, and have it be something that any Jew can eat without guilt! Yes, folks, he’s making BACON Kosher now! When will it end!?

Today’s dish is a Traditional German Bean & Sausage Soup, modified into Kosher form. It has turkey as it’s meat, so no dairy with this dinner! We start by cooking 4 Strips Turkey bacon until crisp, but KEEP the grease & fat that cooked off in the pan. Crumble up the bacon, and save for later, as well. Next, toss 1/2 Cup Onion, Diced into the pan with the fat & grease, & saute until tender & brown.

Transfer onions & cooking grease into a pot, and add in: 2 Cups Water; 1 Cup Baby Carrots; 1 Cup Red Potatoes, Sliced in Half; 1/4 Cup Fresh Parsley, Chopped Roughly; 1/2 Teaspoon Marjoram; and 1/4 Teaspoon Freshly Ground Pepper. Bring the pot to a boil, then reduce to Medium-Low.

Cover the pot, and cook for 20 minutes, or until the veggies are tender. Next we need 8 oz. Turkey Sausage with Casings, Sliced Thinly, 1 16 oz. Can Grean Beans, Undrained, and 1 16. oz. Can Great Northern Beans, Undrained. Add these to the pot with the crumbled bacon, and then cook for another 20-30 minutes, or until the sausage is cooked fully. Serve in bowls with challah for a wonderful meal.

This dish can ALSO be done in a slow cooker. Add all the ingredients into a slow cooker, and cook on low for 8 hours, and you will have yourself a wonderful meal. Anyhow, I hope you enjoy this nice twist to a traditional German soup with a Bacon taste! Until next time, Shalom and Good Cooking!