3 Step Bacon And Vegetable Soup Food

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CREAMY BACON-VEGETABLE SOUP



Creamy Bacon-Vegetable Soup image

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

6 slices OSCAR MAYER Bacon, cut into 1-inch pieces
2 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
2 cloves garlic, minced
2 Tbsp. flour
2 cans (15.5 oz. each) butter beans, rinsed
2 cans (14.5 oz. each) fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

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

HEARTY VEGGIE AND BACON SOUP



Hearty Veggie and Bacon Soup image

Categories     Soups

Yield 6

Number Of Ingredients 12

2 tbs olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
150g short-cut bacon, diced
2 Desiree potatoes, peeled, diced
2 carrots, peeled, halved lengthways, chopped
2 stalks celery, thinly sliced
1 zucchini, chopped
2 x 400g cans Ardmona Chopped Tomatoes
5 cups beef or vegetable stock
1/3 cup flat-leaf parsley leaves, chopped
Grated parmesan, to serve

Steps:

  • Heat oil in a large saucepan over medium heat. Add onion, garlic and bacon. Cook, stirring often, for 3-4 minutes until onion is tender.
  • Add potatoes, carrots, celery and zucchini. Cook, stirring occasionally, for 5 minutes
  • Stir in tomatoes and stock. Cover and bring to the boil over medium-high heat.
  • Reduce heat and simmer, partially covered with a lid and stirring occasionally, for 1 hour or until thick and vegetables are very tender. Season soup to taste. Stir through parsley.
  • Ladle soup into bowls, sprinkle with parmesan and serve

THREE BEAN AND BACON SOUP



Three Bean and Bacon Soup image

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

1 c dry beans - you choice, i used navy, garbanzo, and lentils
1/2 lb bacon
1 medium onion, diced
3 stalk(s) celery, diced
1 Tbsp chopped chive
3 medium carrots, diced
3 medium parsnips, diced
1 bay leaf
1/2 tsp garlic
fresh ground pepper to taste

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 (:

LEEK, BACON & POTATO SOUP



Leek, bacon & potato soup image

This soup keeps well in the fridge and is easy to freeze

Provided by Sara Buenfeld

Categories     Lunch, Soup

Time 1h

Number Of Ingredients 8

25g butter
3 rashers streaky bacon, chopped
1 onion, chopped
400g pack trimmed leek, sliced and well washed
3 medium potatoes, peeled and diced
1.4l hot vegetable stock
142ml pot single cream
4 rashers streaky bacon, to serve

Steps:

  • Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden. Tip in the leeks and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn't catch.
  • Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft. Leave to cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan, pour in the cream and stir well. Taste and season if necessary. Serve scattered with tasty crisp bacon and eat with toasted or warm crusty bread on the side.

Nutrition Facts : Calories 175 calories, Fat 11 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.68 milligram of sodium

3 STEP BACON AND VEGETABLE SOUP



3 step Bacon and Vegetable soup image

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

1 carrot
1 onion
1 turnip
1 swede
1 small parsnip
400 g bacon, bones
2 celery ribs
2 1/2 liters cold water
350 g split peas

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



Bacon Vegetable Soup image

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

1 lb bacon, cut in 1 inch pieces for 1/2 an hour
4 cups potatoes, cubed
1 large onion, chopped
2 cups carrots, chopped
1/2 cup turnip, cubed
2 cups peas
2 cups yellow beans
1/2 cup celery

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

BACON AND ROASTED VEGGIE SOUP



Bacon and Roasted Veggie Soup image

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

4 c chicken stock, low sodium (homemade preferred)
12 slice thick cut bacon
28 oz can crushed tomatoes
1 red, yellow and orange bell pepper (each)
1 poblano and jalapeno (each)
5 scallions
3 carrots
1 clove garlic
1 1/2 c cherry tomatoes
1/8 tsp thyme
1 tsp each of salt and black pepper
1 tsp smoked paprika
1/2 tsp lemon juice
1 tsp sugar

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

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