Apple Bacon Tomato Soup

Submitted by lauralie41

"A thick soup that is full of bacon and sautéed apple flavors. When ready to serve top with mozzarella cheese and have a wonderful crusty bread along side. Adapted from another cooking website's email newsletter."

 

• Ready In: 45mins
• Ingredients: 12
• Serves: 6-8

ingredients

• 5 slices bacon
• 1 tablespoon olive oil
• 1⁄2 white onion, chopped
• 2 teaspoons garlic, minced
• 2 cups beef stock
• 1 (15 1/2 ounce) can pinto beans
• 1 (14 1/2 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

directions

1. In a large, deep skillet place bacon and cook over medium high heat until evenly browned. Drain bacon well, coarsely chop and set aside.
2. In a large saucepan over medium flame, heat olive oil and saute 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 add sliced apple and red wine, cook and stir until soft.
4. Mix bacon, apple, and remaining red wine from saucepan into the stock mixture. Season with salt and pepper to taste. Continue to simmer, stirring occasionally until well blended. Serve immediately.

Reviews

[Mia in Germany]

This was such a delicious soup! Quickly put together and so, so tasty. We both loved it, and I definitely am going to make it again! Thanks for sharing :)<br/>Made for For your Consideration.

 

[katew]

I couldn't believe how quick was this to get on the table and so so tasty. I used vegetable stock and rose wine and threw in a handful of peas at the end. What a wonderful bowl of steaming soup !!!

 

[TooAllergic]

So you don't want to know how many times I "messed-up" making this soup. It was worth the wait! Flavor-wise this is a FIVE-STAR, no doubt! I was ever-so-slightly interrupted by a large (understatement of the year), hairy spider... so the first batch was made with brandy and black-eyed peas (don't ask). I used my own canned tomatoes (flavored with garlic, thyme and crushed red pepper). I am of the opinion that soup should be a one-pot meal...so I didn't use the 3 different pots suggested by the recipe. All in all-- A success???? It was superb with a ham and soy-grilled cheese sandwich on gluten-free raisin-pecan bread. **winkwink**

 

[echo echo]

First, let me say I used low-sodium beef bouillon for the beef broth, no-salt-added stewed tomatoes plus dried Italian seasoning in place of the Italian style stewed tomatoes and lower-sodium bacon, plus I omitted the celery because I'm not a big fan of cooked celery. So it wasn't exactly the same as the recipe as written. But whatever it was, I really loved the combination. The apple taste really came through and nicely balanced the bacon flavor and--who knew--the apple and bacon blended fine with the tomatoes, plus the wine added some panache. A really, really tasty soup!