APPLE BACON TOMATO SOUP
A rich, flavorful, surprising soup. Warm and soothing in the winter. By the second day the sauteed apples have really infused the soup and it is so tasty! Could be wonderful with mozzarella cheese grated on top just before serving.
Provided by Jennifer Fey
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, coarsely chop, and set aside.
- Heat olive oil in a large saucepan over medium heat, and saute white onion and garlic 3 to 5 minutes, or until tender. Stir in beef stock, pinto beans, tomatoes, celery, and bay leaf. Bring the mixture to a boil. Reduce heat, and simmer.
- In a small saucepan over medium heat, cook and stir the apple in the red wine until soft.
- Mix bacon, apple, and remaining red wine into the soup mixture. Season with salt and pepper. Continue to simmer, stirring occasionally until well blended.
Nutrition Facts : Calories 194.6 calories, Carbohydrate 16.6 g, Cholesterol 11.9 mg, Fat 10.3 g, Fiber 3.8 g, Protein 6.4 g, SaturatedFat 3 g, Sodium 446.8 mg, Sugar 6.1 g
TOMATO, BACON & BEAN SOUP
My New Zealand SIL's recipe. We love it for lunch on a weekend, and are more likely to eat it in Spring or Autumn than the dead of winter.
Provided by JustJanS
Categories Pork
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cook the onion and bacon until the onion is softened.
- Add the garlic and cook for another couple of minutes.
- Add the tomatoes and break them up in the pan.
- Add the chicken stock and herbs and simmer for about 20 minutes.
- Remove the herb sprigs, add the beans and cook for about 5 more minutes to heat through.
- Add the Tabasco and pepper to taste.
- Sprinkle liberally with chopped parsley.
- Serve with shaved parmesan and crusty bread.
TOMATO SOUP WITH WHITE BEAN AND BACON
Make and share this Tomato Soup With White Bean and Bacon recipe from Food.com.
Provided by Kiki-kins
Categories Clear Soup
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Cook bacon on medium heat in a large saucepan until lightly browned and fat is rendered. Use a slotted spoon to remove bacon from the pan. Set on a plate lined with a paper towel.
- Add the chopped onion to the pot, cook in the bacon fat on medium heat until soft. Add the minced garlic and cook a minute more. Add the chopped peeled potatoes and cook a few minutes more.
- Add the tomatoes and chicken broth. Cook until potatoes are cooked through, about 20 minutes (or longer).
- Stir in the brown sugar. Add half of the beans to the mixture. Use an immersion blender to blend about half of the soup mixture (or blend half of the soup in a standing blender and return to the pot).
- Add bacon to the soup and the rest of the beans. Add salt and pepper to taste.
- Serve with crusty bread.
BLACK BEAN AND TOMATO SOUP
This is a delicious, very hearty soup. It's slightly spicy and is delicious served with corn bread.
Provided by RandyB1961
Categories Pork
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cut bacon into 1/2-inch pieces; saute bacon and onions in large saucepan until onions are tender.
- Add beans, tomatoes, water and Soul Food Seasoning.
- Simmer over medium heat for one hour.
- Serve with corn bread, if desired.
- For milder soup, replace Ro-Tel tomatoes with regular diced tomatoes.
Nutrition Facts : Calories 276.1, Fat 15.8, SaturatedFat 5.2, Cholesterol 23.1, Sodium 569.9, Carbohydrate 23, Fiber 7, Sugar 0.9, Protein 11.4
TOMATO BEAN SOUP
Chock-full of choice veggies and savory sausage, this filling soup from Diane Antonioli of Marmora, New Jersey will fit nicely into almost any event. "It's a big hit at our house," Diane acknowledges. "My husband and our three children request it all year-round."-Diane Antonioli, Marmora, New Jersey
Provided by Taste of Home
Categories Lunch
Time 2h30m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 15
Steps:
- Place beans in a Dutch over or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. , Drain beans and discard liquid; return beans to Dutch oven. Add broth, water and bay leaves; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until the beans are tender. , Meanwhile, in a large skillet, cook bacon, onion, celery and carrots until vegetables are crisp-tender, about 12 minutes. Add sausage, garlic and sugar; cook for 5 minutes. Remove with a slotted spoon to Dutch oven. Stir in tomatoes; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until beans begin to bread apart and soup thickens, stirring occasionally. Add salt, pepper and pepper sauce. Discard bay leaves before serving.
Nutrition Facts : Calories 234 calories, Fat 7g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 849mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 9g fiber), Protein 13g protein.
BEAN AND BACON SOUP
This bean and bacon soup has been on our menu for about 25 years. Customers tell us they love its flavor. A clear chicken broth makes it different from other bean soups. -Robert Doumas, Gaylord, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h40m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans; discard liquid., In a large saucepan, combine the broth, beans, parsley, bay leaves and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, carrot and celery. Cover and simmer for 20-25 minutes or until vegetables and beans are tender. Stir in bacon. Discard the bay leaves before serving.
Nutrition Facts : Calories 196 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 818mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 12g fiber), Protein 13g protein.
SPICY TOMATO & BACON SOUP
Original recipe that I thought tasted great, it is quite spicy so reduce or omit chilli flakes and/or pepper for a mild result. Can of course be scaled up easily.
Provided by Peter J
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Remove rind from bacon and tear into bite sized pieces.
- Place bacon, oil, garlic, and onion flakes into medium saucepan and cook over medium heat until bacon is browned and cooked through.
- Add all remaining ingredients apart from bread and slowly bring to boil over medium temperature (will take around 10 minutes).
- Reduce temperature to low and simmer for 10 minutes.
- Meanwhile toast bread and cut into small squares as croutons.
- Serve soup in bowl with croutons sprinled over the top.
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