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  • #15257

    Apple Bacon Tomato Soup

    Servings: 8


    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
    1 1/2 cup Shredded Mozzarella

    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 saute 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.

    Ladle into individual serving bowls.
    Top with mozzarella cheese, and serve with Italian or French bread.

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