Bacon Soup. Medieval Soup. Good Soup.

What's better than a hearty soup with bread? A hearty soup with a crust of bread AND BACON. A simple and delicious bacon soup cooked in the OVEN.
The Cook Book:
www.barnesandn...
Ingredients:
1 Leek
1 Onion
1 Carrot
1 Celery
1 Clove (not garlic, the spice)
15 oz White beans
Salt and Pepper
4-5 pieces of Bacon
3-4 cups of Beef (or your choice) Broth
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"The Green Forge Tavern", "The Honey Tongued Traveler, "I Know an Ogre Fair and True", "The Last Barrel of Mead" By Gabriel Lefkowitz of Green Forge Studio: / greenforgestudio
www.greenforge...

[@Danatrid]

Man its crazy to see how fast you are growing. Already almost at 50K subscribers. I'm not surprised with how well thought out your videos are and the dedication you put into every one. I say 100k by the end of the year is a given.

[@LivingAnachronism]

I certainly hope so, that would be amazing!

[@casey1441]

I like to think that we can get 150k by the end of the year!

[@TexasWench]

Preach. I'm so glad I'm stumbled on this channel. You can really feel the passion that goes into the videos, it really translates to the audience.

[@fubarfrank74]

I hadn't looked at his sub count at all and didn't believe it when I read your comment saying he had only 50k subs. With his level of editing, narration and music use I thought he would have been in the 500k range at the least. Excited that I'll be able to say I used to be subbed back at 50k when he hits 1M!

[@thenerdfaraway]

Gi Suilon, Ravenhelm! Chef's kiss to the delivery of the pinch of salt! This looks delicious! You just can't go wrong with bacon ... one question for you: In a year or so when you've cooked your way through the GoT cookbook, can we expect LOTR recipes? I highly enjoy these videos!

[@LivingAnachronism]

Yes absolutely. Currently I'm deciding which LOTR cookbook I'd like to go with, so there is a balance between new recipes for variety, and also things that actually look like they'd fit in Middle earth. I think there is a Witcher cookbook too! Both I plan on incorporating

[@markfergerson2145]

When I was in High School in the 1960s everyone was reading LOTR and one favorite topic of discussion was waybread. How can bread be so filling and nutritious and still keep long enough for the travels described? Hardtack has the stability but not much else while substantial dark breads don't keep well. I hope to see Kramer's take on waybread soon.

[@hollyingraham3980]

Lembas is twice baked. So I always figured it was like a honey soaked and dried biscotti. Not hardtack.

[@aragmarverilian8238]

Find a Bulgarian earthen pot, you can use it to cook so many dishes!

[@stuartbaxter-potter8363]

"There's just more soup!" It looks delicious as always. I'm enjoying this cooking series so far and I look forward to the next one!

[@morgansmith1930]

Man, that pinch of salt - I felt that. 👌

[@danieltaylor5231]

You had me at bacon. One thing you can do if you make the full recipe is to freeze half of the soup. Or if you have the equipment you can can the extra soup so you have it on had for those days you don't have time to cook. Saw you on Shadiversity today, great video.

[@karladenton5034]

When I do a bone in ham, I always make a huge pot of broth, then strain and can it. The 'solid' soup post refrigeration can come from bone marrow as well as fat, but both types go back to liquid with a bit of water and heat. The big chunks of veggies in your soup are so beautiful.

[@jamesanderson6769]

That looks like a hearty soup, the kind to warm you all the way to the soul! I really enjoyed your collaboration video with Shadivirsity today also.

[@LivingAnachronism]

Thanks James!

[@greenmoss9079]

I think this is very much a medeival soup and the coolest thing about this is its very budget friendly! Thank you 🙂

[@eliasbram3710]

this series is slowly becoming a towsends fanfic, and i love it

[@LivingAnachronism]

Yep haha!

[@sophie9419]

Gelatin is the sign of a really hearty soup! It comes from the collagen in bones and adds protein and a luscious mouth feel. When you cool broth down, the fat will rise to the top and can be easily skimmed off if you wish.

[@emmaplover]

Came here to say this, gelatine is really good and nutritious for you!

[@CrazyArtistProductions]

I don't know why I watch these at work. They just make me hungry for something I can't have until I get home to make it. Keep up the awesome content.

[@LivingAnachronism]

I totally know the feeling. I'd watch Townsend's videos when I was working at a hardware store a few years ago during lunch break.

[@CrazyArtistProductions]

@@LivingAnachronism I love Townsend's channel. I feel like there are so many 18th century frontier items, from garb to utensils that translate so well into Fantasy.

[@LivingAnachronism]

@@CrazyArtistProductions Agreed! I have some stuff from them now, and I think it fits perfectly well, especially for LoTR reenactment

[@CrazyArtistProductions]

@@LivingAnachronism Yes! On a somewhat related note, I've always to make a film set in a fantasy world that has heavy influences from the 18th century American frontier time period.

[@PleaseNThankYou]

Ham hocks, Baby...smoked ham hocks! All I need is the carrots.

[@michaelwood8071]

Looks like a very interesting recipe. As an alternative fry the bacon and dust the bacon and it’s drippings in flour and add it to the soup to thicken it. That way you maximize calories.

[@LivingAnachronism]

Ooh! Great idea!

[@Hulaabeo]

Our family makes a soup like this all the time, we use smoked bacon for our pork component and it is delicious.

[@bodboddington9367]

"I am making soup" Yes you are lady in the art! +rep!

[@bonnie115]

When I've made something similar I've used chunks of belly pork rather than bacon - no worries about leftovers becoming thick and gelatinous in the fridge, there are never any leftovers!

[@LivingAnachronism]

Mmm pork belly sounds delicious for this (and in general)

[@smoore6461]

As the one thar cooks mostly for my family, I LOVE this segment of living Ancacrnysim! This is a great addition and always fascinating!! Thank you, Kramer!! You seem like a very good person! Great idea not preheating the oven, made thar mistake once abd actalky cracked a pot. Maybe the pot was already going to fail, but what a mess

[@aragmarverilian8238]

Yes, we need more soups! They warm up the hear and energize your soul. Btw, we don't call it beans, but the musical plant :P

[@wiederganger1959]

This looks and sounds absolutely awesome! As a fellow soup lover, i definitely need to try this out. Just imagine the smell of this thing cooking when you come home on a cold, snowy winter day...

[@LivingAnachronism]

Soup Lovers and Casual Soup Enjoyers Unite!

[@kdolo1887]

perfect timing. It's soup weather even here in Southern California

[@theeightbithero]

Good job on the tent video, mate. You are definitely going to be an epic addition to Shad’s channel.

[@LivingAnachronism]

Thanks Eightbit!

[@snick69z]

I’m a hunter so I almost always have venison in my deep freeze. One of my all time favorite dishes is venison stew with homemade bread. It’s like you said, there’s nothing like stew and a crust of bread! Always puts me in a medieval Skyrim mood lol.

[@NothingToNoOneInParticular]

Pottage was THE food of the time! You just added stuff to it each day. That's where the rhyme comes from "Peas porridge hot, peas porridge cold, peas porridge in the pot, nine days old." Clarissa Dickson Wright has an excellent documentary on KZbin called "Clarissa and the King's cookbook" You'll love it! Medieval cooking all over the place!

[@dragonobskuritas]

Soup is awesome. Hydrates, replenishes a lot of salt, easy to prepare. Only downside is that you can't wrap soup in a paper towel and take it to work. Big, strong and fluffy dragon hug for all of you.

[@LivingAnachronism]

Might be a good video, soup transportation. Portable soup.

[@rangerstedfast]

My dad always said, "Putting bacon or cheese into your cooking is cheating." Looks hearty and delicious, perfect to eat on a cold winter's day, mopping the bottom of the bowl with a hunk of fresh, warm bread.

[@PleaseNThankYou]

We would have a terrible time at dinner together...we would both fight over acquisition of the last bowl of this soup.

[@strawberryoes]

the way the salt got added won my like click

[@aragmarverilian8238]

In our parts, port trotters are often used to make soups like this one.

[@slk7659]

We made the soup. My husband normally bakes the bacon for us. I tried baking the bacon and it was extra crispy/burnt. Not wanting to waste bacon we went with. I will definitely be making this again. It is a really good soup. Had some trusty crusty sourdough and happened to be baking a small pork roast so we sliced off some. Very warm and comforting. Thanks for sharing.

[@MrTraewilliams]

Did y'all notice the patented Kramer Crane salt toss? 💯✌️🤟🤘

[@brandonyoung7156]

The only thing I love more than bacon is that the thumbnail makes you like Jesus doing the Pacha (Emperor's New Groove) meme. 🤣

[@LivingAnachronism]

😂

[@SenterSen]

You have NO IDEA how much inspiration, ideas and help your videos have given me. The choice of editing of the videos themselves is simple, but really good, just like the soup. They have good cuts, they're straightforward and of course, the choice of background music is fantastic. I do gotta ask one question though. Where do you get your music from? I'm a DM, concurrently Dming a campaign and music has and always will be the most important thing for me when it comes to my players feeling the environment of my world. Once again thx again, for all the help you've given me!

[@coalcreekdefense8106]

Hi, I noticed you didn't get a response yet. In the video description he links to the studio where he got the music for this vid. It's called Green Forge Studios. Also, if by some chance you don't already know, Kevin MacLeod makes amazing music that he releases for free. He's the absolute best. His pieces are entirely instrumental, so they're perfect for background music.

[@NerdCookies]

I adore this channel ❤️

[@LivingAnachronism]

Wow! Thanks so much Nerd Cookies!

[@CreepyMF]

That looked really good, its hard to top a good soup especially in the winter. Cooking Anachronism does it again, entertaining you and making you hungry.

[@sgtsprinkles7619]

This is one of my favorite soups to make when it's chilly and grey out! I usually add in some cubed ham as well, just to make it a bit meatier for my dad and brothers.

[@douglasreagan5536]

Another brilliant recipe Kramer, you can never go wrong with bacon. Look into an Irish bacon dinner for a better idea of European, and especially UK cuts of pork that developed into our modern bacon. I must tell you that having lived in Eire and the UK for several years, I prefer a rasher over a long thin fat streaked sliced bacon. So I have to content with thich-cut bacon for these recipes which is brilliant. Let me know if you would like to try a pottage and Irish Soda bread dating to the 1390's? Cheers mate...

[@tommo9757]

The awarding of the side of bacon at Little Dunmow (the Dunmow flitch) is referred to in one of Pratchett's Discworld annexes as an example of a tradition that has been all but forgotten

[@kay9520]

Well done on this one! Soups and stews also keep the fats and juices that get lost in most modern cookery. Those calories were an important part of survival! Spit roasted meat resulted in a loss of a lot of those calories. As well, if feeding a group, everyone gets the "same" in their bowl! No fighting over a cut of meat!! True it might look cool over your fire pit, but.... Try the cut called Pork Belly!

[@kittokittokoshiki8978]

The fact u have older vids and ur not past 1m even is sad i wish more people actually liked older history u definitely deserve more ur the most inspiring (coming from someone who quite littarly is never) it helps me understand more of my nordic pagan culture or waht im trynna ssy is ur videos are amazing and super informative to me ive watched like 7 videos in a row few times aswell

[@LivingAnachronism]

Thank you Kitto!

[@kittokittokoshiki8978]

Im surprised you noticed let alone responded but no need to thank me its true

[@Blondie42]

0:43. Enjoyed the saucy-ness you tossed in there.

[@kevlarandchrome]

That looks quite tasty, I think I might try making it over the weekend. Just came from your colab video on Shad's channel, you're killing it man, good job.

[@TheHylianBogatyr]

2 Kramer videos in one day. It’s a good day

[@LuxisAlukard]

5:50 "No Bean is safe!" Yeah, we watched those movies and shows...

[@ianhaygreen9899]

The flitch of bacon is awarded in Great Dunmow, although it started in Little Dunmow and was mentioned by Chaucer apparently. It’s about half an hour down the road from us and one of these days we’ll get around to going!

[@TheMadPoetHimself]

Heh, Bacon Anachronism! Also cool seeing you on Shad's channel!

[@Señor-Donjusticia]

I’ve already had breakfast where I am, and now I’m hungry again! Thanks Living Anachronism.

[@ArtemisDalmasca]

I'm tempted to try making a variation of this with some of the stuff I actually have on hand. I don't have broth or bacon, but I have plenty of bullion and a large chunk of ham... I might make this for me and my kids while it's cold out!

[@SianiAnne]

Another excellent and delicious recipe and video! Baked soup is best soup! :) Ranger on, lad. :)

[@edward9674]

Reminds me a lot of finnish karelian stew. Well besides the bacon of course.

[@cappinjocj9316]

Loving the cooking series. Congratulations on the coproductions with Shad, the cloak camping vid was great.

[@LivingAnachronism]

Thanks Cappinjo!

[@cappinjocj9316]

@@LivingAnachronism cheers. Been making Khajite potato bread regularly since you posted the recipe. Damn good stuff.

[@ShingoShojiPL]

Looks a lot like polish version of pea soup. I must try to do it!

[@WARobertsonMMII]

Commenting for the algorithm.

[@LivingAnachronism]

Replying for the algorithm

[@beksc9209]

I am glad you didn't use store-bought, pre-cooked bacon! It looks very good---I'll have to try it. Might wait for Fall, or at least an unusually cool day.

[@butteryourbackrolls2901]

Absolutely love the aesthetics, and the recipe!

[@Yolen_BG]

Definitely trying this one out.

[@corbinamondo]

This was great, well done as always! It's a fine day when LA uploads

[@goudeaulthyme]

Looks delicious! You can’t geaux wrong with soup. Especially with bacon and beans!

[@jasonhudson7697]

Bought the cookbook after watching the video. Made the soup with beans I had on hand and it has been delicious.

[@seanpope1890]

sounds and looks delicious keep up the great work

[@ladyorange2000]

I absolutely love your videos, especially the cooking ones, they're so cozy

[@theworldofcronis]

Looks delicious, nice video, as always.

[@jaytwokay3265]

I've actually had this before. It's not bad.

[@joyfuldiscord]

Yes. THat, that is how you salt the soup ! Thanks for sharing this!

[@quesoats.3435]

I keep following your recipes and they're good every time

[@dronesclubhighjinks]

I can almost smell it through the screen! I’m gonna forward this one to my dad. As usual, I love your music. Thanks for the video!

[@LivingAnachronism]

Songs and their creators are always in the description if you ever want to just listen to the music on it's own!

[@dronesclubhighjinks]

@@LivingAnachronism yes, thank you! I have gone to the source, and I have subscribed to his channel as well. Thank you for leading me in that direction!

[@mansfieldtime]

Substitute pork for beef and I'll love it. I have to add, soup isn't just simple. There were times that people were starving, and they had very little to eat. But putting everything they had into a soup, greatly stretched the rations. During the Great Depression... in the USA... there were Soup Kitchens. They gave soup and bread to the homeless. When your sick, broth is still good because all the vitamins can be added and you'll feel full... until you need to, um, ya.

[@mikeosborne1070]

Wonderful! (And I love your dry sense of humor!) You may well become my favorite cooking "meister," and that's a HUGE compliment! Thanks!

[@LivingAnachronism]

Thanks! I appreciate the compliment, there are tons and tons of other people who do cooking and historical cooking

[@TheAyeAye1]

This looks excellent. Good to see the numbers on your channel go up.

[@August_Mannaz]

More cooking anachronism, I am not yet satiated ❤

[@tinabo7719]

My mother who got it from her mother who got it from her mother used ham hocks. Gotta do corn bread with it though. Yum!

[@jr-f2354]

You can sub those beans for split peas and the bacon for ham and its split pea soup.

[@slk7659]

Enjoying the recipes. Really compliments all the other content you make on your channel.

[@InterpretingYou]

Man, I've just cooked this yesterday but with raw bacon. Good soup, btw.

[@Largo01]

Nice one! I imagine serving the soup in a trencher of bread would do well also.

[@toastkitten5booklover]

I made this soup but decided to put some chopped turnips in because I wanted to use them up and it was awesome! 10/10 would recommend trying this recipe!

[@cappinjocj9316]

I’d suggest using a ham hock rather than traditional bacon. Makes it more chunky.

[@SvRijswijck]

I really need to try this next time we go camping! It sounds very tasty, I would add a few potatoes probably, perhaps add some stringy meat and turn it into more of a stew.

[@LaineyBug2020]

I always thought a good field soup would be to crumble up some Pemican and Townsend's Portable Soup, and stew in up with a bunch of water, and foraged mushrooms and greens (hopefully wild onions, garlic or nettles) for seasoning, maybe add a couple pieces of hard tack depending on how far you want to stretch it.

[@animeluvmajics4190]

good soup👌

[@Fuzzycat16]

I really love your videos and it makes me so happy to see you post more and more.

[@epicsage16]

Looking forward to trying this recipe out, thanks Kramer!

[@silverhawk-117]

I tried this Soup but I added Potatos cut in little chunks, it was Epic.

[@LivingAnachronism]

P O T A T O S

[@silverhawk-117]

@@LivingAnachronism If you add Tomatos, the small ones, 2 maybe 3, diced I think would work well too.

[@neoaliphant]

This looks tasty, and extreneluy similar to a lot of my soups, bacon is a great additive to any soup, especially vegetable based ones, the large msishapen cooking bacon/ vbacon ends is very economical way to buy it and tastes the same...beef broth is awesome, great if feeling sick and awesome byproduct from other meals...

[@HarryTheEustreptospondylus]

Looks delicious! Would go well with that black bread you made earlier!

[@LivingAnachronism]

Or the Potato Bread!

[@HarryTheEustreptospondylus]

@@LivingAnachronism Yes!

[@thomaskonrath4337]

Excellent!

[@AzraelThanatos]

You know, I've made something similar to that, only major difference was starting with using the pot with some lardons, pulling them out and pretty much doing the same thing from that point on, adding the lardons back in at the end. For those that don't know, lardons are, normally, diced, thick cut bacon...or just cubes of it that you cook until crisp. The method in the video seems like it might have some portioning issues for the bacon for a larger group. Though, more recently with things, I've largely ended up using the partially pre-cooked bacon crumbles that use real bacon. Just put them in a skillet with a bit of butter to finish cooking them up. And if you want something really good to put on things, you can add about a tablespoon of honey or maple syrup per starting cup of bacon once they get crisp and keep them moving to get a very nice candied bacon

[@ZendikarMage42750]

I miss not being allergic to carrots and celery. Putting bacon in soup seems like a fun idea though, I'll have to try that some time

[@jaytwokay3265]

Soop day gud day. :)

[@Ordo1980]

When talking about old world ingredients: I think even clover or black pepper were things what need to be imported from the east. I don't know in which century they became something common. And about the bacon: In Hungary and generally in Eastern Europe we have much more variety regarding the use of fatty parts of the pig. You can look it up as "szalonna". And we call everything what is made of these cuts of pig fat or fatty parts as such, including bacon.

[@brucelee3388]

Long pepper was definitely known to the Romans as an import as well as black pepper, likely cloves as well

[@roblane2712]

you may have just shown me what is going to be tonight's dinner

[@karmaclanton5544]

Cool pot!!!

[@munch15a]

I have now made this soup.

[@munch15a]

worth noting ive made this a few times and it was pretty good the only thing is found it used far to many beans on later re makes I increased everything else and I also add a bit of chilli flakes

[@cmpiepho]

I am *this* close to going to the store to buy a side of bacon for the sole purpose of making this soup. No other reason. Just soup. Also, I died at 3:13, that was glorious 🤣

[@danhurl1349]

dammit now I'm hungry

[@jasonhudson7697]

I like turnip or parsnip in my beans as well.

[@beltlevel]

I'm going to make some delicious dehydrated soup now brb

[@swordpanda7panda795]

imma make this!

[@schreckpmc]

Bacon is life.

[@munch15a]

im half way though making it now.