Apple Bacon Tomato Soup
Devlin Usher
A rich flavorful soup for any occasion, or no occasion at all.
ingredients
- 5 slices bacon
- 1 tablespoon olive oil
- 1/2 white onion, chopped
- 2 teaspoons garlic, minced
- 2 cups beef stock
- 1 (15.5 ounce) can pinto beans
- 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
- 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 sauté 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.
- 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.
Source: Devlin Usher
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