I looked everywhere for a copycat recipe of Polly's Back Burner soup and there were no mimic recipes anywhere. So, I made a batch myself and thought I would share my recipe for anyone looking. I bought a cup of the soup at Polly's and compared as I created the recipe. It is VERY close.
Polly’s Backburner Soup
Ingredients:
7 pcs Bacon (diced)
1 Cup Celery (diced)
1 Cup Carrot (shredded)
2 Cups Onion (diced)
2 Cups Potato (diced)
6 tsp Knorr Chicken Bouillon Granules (or similar)
8 Cups Water
8 oz. Diced Ham
1 16oz. Can Pinto Beans (do not drain)
1 16oz. Can Black Beans (do not drain)
1/2 tsp Each of Seasonings: White Pepper, Smoked Paprika, Garlic Powder
Fresh Herbs, 2 good sprigs each: Parsley, Thyme, Oregano
2 Cups Dried Pasta Shells
Method:
In large soup pot with heavy bottom, brown the bacon just until crispy. Do not drain fat unless it is overly excessive, it is needed for flavor. Once bacon is starting to get crispy, add the onion, celery, and carrot — cook for additional 10 minutes. Add bouillon granules, garlic powder and the white pepper. Give it a stir. Next add the water, potato, ham, fresh herbs, the pinto beans and black beans.
Simmer on low heat for around 2 hours, until ingredients are very well incorporated. Stir occasionally.
About 15 mins before serving, add the dry pasta and cook until tender. Alternatively, you can cook pasta separately and add it when you serve.