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    You are in: Home / Recipes / Bacon Soup With Veggies Recipe
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    Bacon Soup With Veggies

    Average Rating:

    1 Total Reviews

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    • on March 19, 2013

      This recipe does need a tender touch! First you need to saute the onions first then the garlic in bacon fat. Garlic would burn and make the soup bitter. I did use this Oven Cooked Bacon With Black Pepper and Brown Sugar for cooking the bacon using organic bacon! I used frozen green beans not a fan of canned unless I canned my fresh grown and picked from my garden. Used my green herb mix Green Herb Seasoned Salt in place of the salt and Italian seasoning. I did add the potatoes (purple, red and white) to the onions along with the diced carrots so it would be cooked as the recipe didn`t state cooked veggies just put them in and serve. Then the recipe is to serve 4 so I upped the broth from 1 cup to (home made with organic grass fed beef broth) 4-5 cups. I then simmered the veggies in the broth till tender. I did pre cook the Stelline pasta then added to the soup. Because I knew one cup dried (what recipe called for) would have made this so thick it would not have been soup! Using 6 ounces of pasta which is 3 servings. I did serve with roasted garlic bread and garnished with crisp bacon pieces. I must say this was 5 stars as I made it. But if an inexperineced chef tries to follow this recipe there would be questions. So Mrs Huffman do make corrections so everyone can enjoy it as much as I did! Thank you! I did make this for<br/>Pick a Chef 2013.

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    Nutritional Facts for Bacon Soup With Veggies

    Serving Size: 1 (314 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 221.8
    Calories from Fat 89
    Total Fat 9.8 g
    Saturated Fat 1.9 g
    Cholesterol 6.6 mg
    Sodium 721.2 mg
    Total Carbohydrate 26.7 g
    Dietary Fiber 5.4 g
    Sugars 3.1 g
    Protein 7.2 g

    The following items or measurements are not included:

    italian seasoning

    star-shaped pasta

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