Ingredients for Apple Bacon Tomato Soup
- 6 slices bacon
- 1 tablespoon olive oil
- 1 white onion, chopped
- 2 cloves garlic, minced
- 4 cups beef stock
- 1 (15 ounce) can pinto beans, drained
- 1 (28 ounce) can Italian style stewed tomatoes, crushed
- 1 cup chopped celery
- 1 bay leaf
- 1 large apple, peeled, cored and sliced
- 1/4 cup red wine
- salt and pepper to taste
- fresh mozzarella cheese, for garnish
- crusty bread, for serving
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How to Make Apple Bacon Tomato Soup
- Cook bacon in a large skillet over medium-high heat until evenly browned. Remove bacon, drain on paper towels, and coarsely chop. Set aside.
- In a large saucepan or Dutch oven, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 3-5 minutes.
- Stir in beef stock, pinto beans, crushed tomatoes, celery, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- While the soup simmers, sauté the sliced apples in a small saucepan with the red wine over medium heat until softened, about 5-7 minutes.
- Add the cooked bacon, sautéed apples, and any remaining red wine from the saucepan to the soup.
- Season with salt and pepper to taste.
- Continue to simmer for 10-15 minutes, stirring occasionally, until flavors have melded.
- Remove bay leaf before serving.
- Ladle soup into bowls, top with fresh mozzarella cheese, and serve immediately with crusty bread.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
27g
Fat
16g
Carbs
9g
