Grandma's Cottage Bean and Ham Soup

We just returned from a wonderful visit to Canada, to celebrate Canadian Thanksgiving at my parents' cottage on Lake Huron in Bayfield, Ontario. The leaves were ablaze with gold, red and bronze, the nearby farmer had grown a tall crop of corn, and the weather was alternately warm enough to play on the beach, yet cool enough to sit in the rocker by the fireplace. My children had a constant sense of wonder about them, examining for hours my father's antique toys, rowing out on the lake in a little boat, and running through rows of corn, or crunching dry leaves underfoot in the woods. My mom had prepared a large batch of soup, and while I may have been influenced by the relaxing surroundings, it was flavorful, hearty and worth trying at home when the weather cools.

1 sweet onion, chopped
2 ribs celery, chopped
2 small parsnips, chopped
1 carrot, chopped
1 packet Knorr Vegetable Soup Mix
1 can low-sodium chicken broth (or home-made)
4 slices peameal bacon
2 cups cured ham, diced
1 can garbanzo or fava beans
1 can white kidney beans
1 cup dry white wine

In a small cast iron fry pan, saute the peameal bacon and set aside. (Unlike regular bacon, pea meal is very low fat so it cooks rather fast.) Next saute the onion, celery, parsnips and carrot. In a large pot, add the chicken broth and vegetable soup mix. Add the sauteed veggies, chopped bacon, ham, and beans. Add water to cover, if necessary. Simmer for 20-30 minutes, then add the wine, and simmer for 10 more minutes. Serves 6.

Food Fact! Peameal bacon is a cured pork loin that has not been smoked, and is rolled in cornmeal. It is not to be confused with bacon sold as "Canadian Bacon", which is more of a ham in texture and flavour. According to Mom's Cafe, it is traditionally a Southwestern Ontario treat. Originally rolled in peameal (or, ground peas) which was available to the French Canadians, peameal fell out of favor and was replaced with cornmeal; the meat retained its name. "It is very lean, perfect for anyone counting calories," writes Mom's Cafe. "It fries up nicely or you can bake it in a chunk. It is a nice, fast-cooking meat that is served often here during the winter months."