Pflugerville resident Jen Buchanan sent this recipe for a “winter soup” that, family history has it, belonged to her great grandmother who settled north of Austin after the Civil War. “It’s delicious and easy to make,” she informs.

Serves: 4-6.


· 2 slices of bacon

· 1 medium sized onion

· 1 small green pepper

· ¾ cup of Navy beans

· 1 medium sized potato

· 1 carrot

· 1 outside stalk of celery

· 1 ounce of butter

· 1 quart of meat stock

· 2 tomatoes, peeled and diced


Soak Navy beans in cold water for 4-6 hours. Fry bacon for one minute in a saucepan, add the butter, carrot, onion, celery and pepper after cutting them in small dices. Cover pan and cook slowly for about 10 minutes or until vegetables are soft. Add Navy beans and meat stock, cook for one hours, then add raw potato cut in quarter-inch dices and tomatoes. Season to taster until the ingredients are well done. If soup is too thick, add more meat stock.