Bacon Soup With Veggies Food

HEARTY VEGGIE AND BACON SOUP

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

BACON AND POTATO SOUP

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.

CREAMY BACON-VEGETABLE SOUP

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.

3 STEP BACON AND VEGETABLE SOUP

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".)

BACON VEGETABLE SOUP

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.

NON-DAIRY, CREAMY VEGETABLE SOUP WITH BACON

Steps:

• Fry bacon until crispy around the edges. Drain on paper towels and set aside. Reserve 1 tsp of the bacon fat, and use to saute the onion, shredded cabbage, bell peppers, and black pepper. Cook until vegetables are tender and lightly caramelized.
• In a large saucepan, bring broth to a boil. Add the sauteed onion, cabbage and bell pepper mixture, along with the potatoes and carrots. Reduce heat, and simmer until the vegetables are tender, about 30 minutes. Remove from heat.
• Using a slotted spoon, remove about 1 cup of cooked vegetables and set aside.
• Use a stick blender (or a food processor) to blend the remaining mixture until smooth.
• Stir the reserved cooked vegetables, basil and cooked bacon into the puree. (You may wish to save a bit of bacon for garnish) Simmer over low heat for 20 minutes.
• Garnish with reserved cooked bacon, if desired.
• Note: Depending on the variety of potato you use, you may need to add additional broth to thin the soup.

CHEESE AND BACON SOUP

Steps:

• In a large heavy bottom soup pot cook bacon until browned and crisp.
• Remove and pour off 1/2 of the drippings.
• Cook the veggies over medium heat for around 5 minutes or until tender.
• Blendnd the flour, salt and pepper.
• Slowly stir in the half and half, milk and broth.
• Add 1/2 of the cooked bacon, crumbled.
• Cover and cook until thick and bubbly, stirring occasionally for 15 minutes.
• Add the cheese stirring untel melted and well blended.
• Crumble remaining bacon and garnish the soup.

GARY RHODES - VEGETABLE SOUP WITH CHEDDAR & BACON

Steps:

• Bring the stock to boil in a large saucepan.
• Add the cauliflower, leeks, diced potato, nutmeg and seasoning.
• Cover and boil for 15 minutes until the vegetables are tender.
• Place the bacon pieces into a frying pan and dry-fry until crispy; set to one side.
• Pour the vegetables and stock into a blender and blitz until smooth.
• Pour back into the saucepan and stir in the milk, mustard and cheddar.
• Check the seasoning and bring to a simmer.
• Serve the soup garnished with bacon and grated Cheddar cheese.

BACON SOUP WITH VEGGIES

Steps:

• 1.chop or scramble the bacon into small pieces,set aside.
• 2.heat the olive oil in skillet,add garlic and wait until its golden brown.
• 3.add the chopped onion and bacon,stir.
• 4.season with italian seasoning,add potatoes(sliced in stick), parsley,and broth.lets boil then add the small pasta or pastina(italian pasta is good).
• 5.simmer for 10 mins then add the carrot and beans,season with salt and serve with garlic bread/toasted bread or baguet,italian bread.