I am still making soup.
I kinda thought by now that our weather would "spring" up and I'd focus more attention towards salads and grilling, but perhaps it's still a bit too early.
We absolutely LOVED this soup and found it quite filling despite the fact that it's almost all veggies. Yes, you could easily make this vegetarian and omit the bacon or add vegetarian bacon (yes, they do make vegetarian bacon....quit laughing). A great soup to freeze too!
Enjoy!
Stacy
Country Vegetable and Bacon Soup
Adapted from Weight Watchers (UK)
Adapted from Weight Watchers (UK)
Makes 4 servings
Ingredients:
1 tablespoon olive oil
1 medium onion, minced
8 slices turkey bacon, vegetarian bacon or old-fashioned regular bacon (knock yourself out)**
2 garlic cloves, minced
2 carrots, chopped
2 celery stalks, chopped
1 14 oz can diced tomatoes
1 14 oz can pinto beans, kidney beans, northern white beans (or any other bean you choose)
1 14 oz can vegetable broth (you could also use chicken or beef....it's a free country)
1 teaspoon dried thyme
1 teaspoon dried basil
salt and pepper
1 small head cabbage, shredded (or about 3-4 cups)
1/2 cup parsley, chopped
Directions:
Heat oil in large saucepan (big enough to make this soup) and add onions and bacon; cook over medium heat 6-8 minutes until onion is soft. Add garlic, carrots and celery and cook for another 3-5 minutes.
Add tomatoes, beans, stock and spices; bring to a boil. Reduce heat to low; cover and cook for 15 minutes.
Add cabbage and simmer for another 15 minutes; check seasoning and add additional spices if necessary. Add parsley and stir through. Laddle into bowls and chow down!
** If you want to use old fashioned regular bacon - cook it up first and add it to the soup at the end
Recipe slightly adapted from Weight Watchers (their stuff is never seasoned properly, give me a break)
Photo courtesy of someone crazy enough to take a pictures of a bowl of soup and post it on google images, thanks dude!
Ingredients:
1 tablespoon olive oil
1 medium onion, minced
8 slices turkey bacon, vegetarian bacon or old-fashioned regular bacon (knock yourself out)**
2 garlic cloves, minced
2 carrots, chopped
2 celery stalks, chopped
1 14 oz can diced tomatoes
1 14 oz can pinto beans, kidney beans, northern white beans (or any other bean you choose)
1 14 oz can vegetable broth (you could also use chicken or beef....it's a free country)
1 teaspoon dried thyme
1 teaspoon dried basil
salt and pepper
1 small head cabbage, shredded (or about 3-4 cups)
1/2 cup parsley, chopped
Directions:
Heat oil in large saucepan (big enough to make this soup) and add onions and bacon; cook over medium heat 6-8 minutes until onion is soft. Add garlic, carrots and celery and cook for another 3-5 minutes.
Add tomatoes, beans, stock and spices; bring to a boil. Reduce heat to low; cover and cook for 15 minutes.
Add cabbage and simmer for another 15 minutes; check seasoning and add additional spices if necessary. Add parsley and stir through. Laddle into bowls and chow down!
** If you want to use old fashioned regular bacon - cook it up first and add it to the soup at the end
Recipe slightly adapted from Weight Watchers (their stuff is never seasoned properly, give me a break)
Photo courtesy of someone crazy enough to take a pictures of a bowl of soup and post it on google images, thanks dude!
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