Today is a really cold day here and we are trying a new soup. O my this was sooooooooooooo good!!!!!! So good in fact it could be on any menue. I thought of the soup N that was on Sienfield years ago. Hubby and I really liked this and it was so much better the next day and with the french country bread he brought home. Yummmmmmmmmm!!!!!!!
Apple Bacon Tomato Soup
Prep Time: 15 MinutesCook Time: 30 Minutes
Ready In: 45 MinutesYields: 8 servings
Top with mozzarella cheese, and serve with Italian or French bread."
INGREDIENTS:
5 slices bacon we used 8
1 tablespoon olive oil
1/2 white onion, chopped we used one small
2 teaspoons garlic, minced
2 cups beef stock we used 3
1 (15.5 ounce) can pinto beans we used 3
1 (14.5 ounce) can Italian-style
stewed tomatoes
2 stalks celery, chopped
1 bay leaf
1 medium apple, thinly sliced
1/2 cup red wine we used 1 cup
salt and pepper to taste
DIRECTIONS:
1.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, coarsely chop, and set aside.
2.
Heat olive oil in a large saucepan over medium heat, and saute white onion and garlic and celery 3 to 5 minutes, or until tender. Stir in beef stock, pinto beans, tomatoes, and bay leaf. Bring the mixture to a boil. Reduce heat, and simmer.
3.
In a small saucepan over medium heat, cook and stir the apple in the red wine until soft.
4.
Mix bacon, apple, and remaining red wine into the soup mixture. Season with salt and pepper. Continue to simmer, stirring occasionally until well blended.
5 slices bacon we used 8
1 tablespoon olive oil
1/2 white onion, chopped we used one small
2 teaspoons garlic, minced
2 cups beef stock we used 3
1 (15.5 ounce) can pinto beans we used 3
1 (14.5 ounce) can Italian-style
stewed tomatoes
2 stalks celery, chopped
1 bay leaf
1 medium apple, thinly sliced
1/2 cup red wine we used 1 cup
salt and pepper to taste
DIRECTIONS:
1.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, coarsely chop, and set aside.
2.
Heat olive oil in a large saucepan over medium heat, and saute white onion and garlic and celery 3 to 5 minutes, or until tender. Stir in beef stock, pinto beans, tomatoes, and bay leaf. Bring the mixture to a boil. Reduce heat, and simmer.
3.
In a small saucepan over medium heat, cook and stir the apple in the red wine until soft.
4.
Mix bacon, apple, and remaining red wine into the soup mixture. Season with salt and pepper. Continue to simmer, stirring occasionally until well blended.
1 comment:
Bacon! Bacon! Bacon! Can't ever have too much bacon!
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