CREAMY BACON-VEGETABLE SOUP
Please everyone at the table with this Creamy Bacon-Vegetable Soup. Our Creamy Bacon-Vegetable Soup is packed with delicious, savory flavor.
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Cook and stir bacon in large saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels.
- Add carrots, celery and onions to bacon drippings in pan; cook 8 to 10 min. or until crisp-tender, stirring occasionally. Add garlic and flour; cook 2 min., stirring frequently.
- Stir in beans and broth; bring just to boil. Simmer on medium-low heat 25 min. or until vegetables are tender, stirring in cream cheese for the last 5 min. Remove from heat. Stir in bacon.
Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 1230 mg, Carbohydrate 26 g, Fiber 8 g, Sugar 4 g, Protein 18 g
BACON AND ROASTED VEGGIE SOUP
This soup came from needing to use up fresh veggies. I added a few other things to it, and BAM, soup extraordinaire.
Provided by Lynn Socko
Categories Vegetable Soup
Time 2h5m
Number Of Ingredients 14
Steps:
- 1. Cut all peppers in half and remove seeds. Cut carrots in half (I left skin on). Leave skin on garlic as well. Place all veggies on oiled baking sheet. Bake 300° for 1- 1/12 hrs.
- 2. Once your remove veggies, place bacon on baking sheet and cook at 400° for 20-30 min.
- 3. Place all veggies except carrots in food processor (remove skin from garlic). Add a little chicken broth, about 1/2-1 c and puree. Remove and place in soup pot.
- 4. Place carrots in processor with another 1/2 c of broth and puree. Also add to soup pot along with crushed tomatoes and remaining chicken stock. Add salt, sugar, pepper, paprika, thyme and lemon juice. Simmer on low heat while bacon cooks.
- 5. Once bacon is cool, chop it up and put in soup and simmer 15 min. longer. Serve with grilled cheese sammies, YUM
- 6. Some of my other soups you may enjoy: https://www.justapinch.com/recipes/soup/vegetable-soup/smokey-roasted-tomato-and-pepper-soup.html https://www.justapinch.com/recipes/soup/beef-soup/roasted-vegetable-soup-with-andouille-sausage.html https://www.justapinch.com/recipes/soup/vegetable-soup/roasted-tomato-soup.html https://www.justapinch.com/recipes/soup/vegetable-soup/rustic-italian-soup.html https://www.justapinch.com/recipes/main-course/chicken/chicken-tomatillo-chowder.html https://www.justapinch.com/recipes/soup/chicken-soup/tomatillo-bacon-ham-corn-chowder.html https://www.justapinch.com/recipes/soup/chicken-soup/creamy-roasted-tomatillo-soup-w-turkey-and-bacon.html https://www.justapinch.com/recipes/soup/chicken-soup/chicken-pot-pie-soup-4.html https://www.justapinch.com/recipes/soup/vegetable-soup/good-ole-creamy-ham-and-veggie-soup.html
THREE BEAN AND BACON SOUP
You ask...why three kinds of beans? Because I didn't have enough of one type of bean to make the soup, but the combination is really good. I used homemade bacon ends - they always seem to be super smoky and salty - perfect for flavoring soup, but store bought bacon or ham hocks will work just fine. Oh! Don't forget the...
Provided by Tammy Brownlow
Categories Bean Soups
Time 1h40m
Number Of Ingredients 10
Steps:
- 1. In a stock pot cover Navy and Garbanzo beans with water. Bring to a boil for 3 minutes. Turn off heat and let beans sit for 1 hour.
- 2. Drain beans. In the pot you boiled the beans in melt 2 Tablespoons of butter - add bacon, onion, and celery; cook until tender.
- 3. Add beans, chives, and 4 cups of fresh water. Add garlic powder and a little pepper. Cook on medium low for 1 hour.
- 4. Add carrots, parsnips, and lentils. Cook 20 more minutes. Add salt and pepper to taste. Enjoy! Pictures soon to follow - I'm cooking up a pot of this right now (:
3 STEP BACON AND VEGETABLE SOUP
A very easy but delicious soup, which uses more vegetables than the traditional Pea & Ham soup. I puree the soup before putting the meat back in, but its fine if you don't. In fact if you don't puree, you get to taste more of the individual vegetable flavours. If you like it meatier, just put in more bacon bones!
Provided by Baz231
Categories Pork
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Chop all vegetables and put all the ingredients in a large saucepan and bring to the boil.
- Simmer briskly until the peas have dissolved and meat is falling off the bacon bones. (Approx 2 1/2 hours.)
- Remove the bones, remove meat from the bones, chop and put back in the saucepan. (You can puree the vegetable mix before putting the meat back in if you desire a more traditional"Pea& Ham Soup".)
Nutrition Facts : Calories 410.1, Fat 23.2, SaturatedFat 7.6, Cholesterol 34, Sodium 466.1, Carbohydrate 34, Fiber 13.2, Sugar 7.9, Protein 17.6
BACON VEGETABLE SOUP
I used to babysit for a woman when I was younger. I would get off the school bus and go right to her house, she would quite often have a big pot of this soup sitting on the stove to feed the kids for supper. It was a favorite then and I finally got a copy of the recipe from her after all these years.
Provided by KennKonn
Categories Clear Soup
Time 1h30m
Yield 1 Pot, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Bring all to a boil till veggies are tender.
- Add one can of tomato Soup and one can of tomatoes.
- Bring back to a boil.
- Add salt and pepper to taste.
- Serve with fresh buns.
Nutrition Facts : Calories 512.7, Fat 34.5, SaturatedFat 11.4, Cholesterol 51.5, Sodium 679.2, Carbohydrate 36.6, Fiber 8.2, Sugar 7.9, Protein 15.2
ROOT VEGETABLE ZOODLE SOUP WITH BACON AND BASIL OIL
First of all, zoodle is a made-up word for vegetables that have been cut to look like noodles. Make this recipe vegetarian by substituting 8 oz. fresh shiitake mushrooms in place of the bacon, leaving out the anchovies, and using a vegetable stock or water.
Provided by Yotam Ottolenghi
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat 1 Tbsp. oil in a large pot over medium-high and cook bacon, stirring occasionally, until brown and crisp, 5-7 minutes. Transfer bacon to paper towels and let drain.
- Pour off all but 2 Tbsp. fat in pot and reduce heat to medium. Add onion and cook, stirring occasionally, until browned around the edges and softened, 8-10 minutes. Add garlic and cook, stirring constantly, until garlic is very fragrant, about 1 minute. Return bacon to pot and add oregano sprigs, thyme sprigs, bay leaf, and broth. Bring soup to a simmer and cook 15 minutes to allow flavors to come together.
- Taste soup and season with salt and pepper; add carrot, parsnip, turnip, and brussels sprouts and cook 3 minutes (vegetables should be very al dente). Remove from heat. Discard oregano and thyme sprigs and bay leaves. Let soup sit 5 minutes (vegetables will soften a little more).
- Meanwhile, combine anchovies (if using), basil, lemon zest, and remaining 4 Tbsp. oil in a small bowl; season basil oil with salt and pepper.
- Divide soup among bowls; drizzle with basil oil.
- Soup can be made 3 days ahead. Let cool; cover and chill.
BACON AND POTATO SOUP
A delicious winter warmer.
Provided by Kwollak
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
- Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
- Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
- Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.
Nutrition Facts : Calories 324.2 calories, Carbohydrate 21.5 g, Cholesterol 35.7 mg, Fat 21.7 g, Fiber 3.6 g, Protein 10.8 g, SaturatedFat 7.9 g, Sodium 812.5 mg, Sugar 2 g
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