3 Step Bacon And Vegetable Soup Recipes

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".)

ROOT VEGETABLE ZOODLE SOUP WITH BACON AND BASIL OIL

Steps:

• Heat 1 Tbsp. oil in a large pot over medium-high and cook bacon, stirring occasionally, until brown and crisp, 5-7 minutes. Transfer bacon to paper towels and let drain.
• Pour off all but 2 Tbsp. fat in pot and reduce heat to medium. Add onion and cook, stirring occasionally, until browned around the edges and softened, 8-10 minutes. Add garlic and cook, stirring constantly, until garlic is very fragrant, about 1 minute. Return bacon to pot and add oregano sprigs, thyme sprigs, bay leaf, and broth. Bring soup to a simmer and cook 15 minutes to allow flavors to come together.
• Taste soup and season with salt and pepper; add carrot, parsnip, turnip, and brussels sprouts and cook 3 minutes (vegetables should be very al dente). Remove from heat. Discard oregano and thyme sprigs and bay leaves. Let soup sit 5 minutes (vegetables will soften a little more).
• Meanwhile, combine anchovies (if using), basil, lemon zest, and remaining 4 Tbsp. oil in a small bowl; season basil oil with salt and pepper.
• Divide soup among bowls; drizzle with basil oil.
• Soup can be made 3 days ahead. Let cool; cover and chill.

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.