Tomato Bacon Soup
Yield: 8-10 servings
Ingredients
- 4 slices turkey bacon (look for the kind without nitrates and preservatives)
- 1 large (32oz) can of crushed tomatoes (I recommend the Hunts All Natural kind with basil added. If you can't find that, regular crushed tomatoes are fine too)
- 1 can Cannellini beans, drained and rinsed
- 1 Fresno (red) chile pepper, finely chopped (remove most of the ribs and seeds- while this is more of a mild/medium heat level, you don’t want the spice to overpower the soup. You just want the flavor the pepper gives because in my opinion it really makes the dish!)
- 1 onion, chopped
- 2 garlic cloves, grated
- ½ quart chicken stock (all natural, organic, low sodium is best)
- ¼ cup finely chopped fresh basil and parsley (best with both, but either or works best too)
- Bay leaves (i just use a sprinkle of dried, but you can add a whole fresh bay leaf if you prefer)
Directions
- In a dutch oven, brown the bacon. Remove from pan. Finely chop.
- Add the chopped onion, garlic, and Fresno to the same pan and saute until tender (you cook it in the pan drippings, but you might need to add a little EVOO depending on how much grease your bacon yielded. Alternatively, if there's more than 1-2 tbsp of bacon grease, I would remove some before sauteing the veggies, so the soup isn’t overly greasy… just depends on your bacon that day). Season with salt, pepper, and bay leaves.
- Combine all ingredients in a Crockpot and cook until heated through and beans are tender- I usually give it at least 3-4 hours on low, but it can cook all day too!NOTE: If anyone does the nutritional information on recipes I post on the blog, I would edit the post here to add them if you will send it to me....**Original recipe was Rachel Ray, this is altered and found on the internet.
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