Now that the weather is cooling down (and acting like it needs psychotropic drugs…) I decided to make myself a nice hearty soup to fill my belly and warm me up. I found a delicious looking, recipe on curbly.com that I used as my inspiration (you can find the original version here) and decided to add my own twist on things. I don’t know about you guys, but add bacon to just about anything and I’m sold.
So, if you’re like me and you want to try a new way to make bacon…erm, I mean soup…check out my recipe below!
– 28 oz. can crushed tomatoes in thick puree
– 32 oz. low sodium chicken broth
– 2 cloves garlic
– 1 large shallot (you can use an onion, but I’m allergic)
– 1 large zucchini
– 1 can white beans
– 1 can kidney beans
– 6 strips bacon
– S&P to taste
To prep everything, before you start you should drain and rinse both cans of beans, cut up the shallots and zucchini into uniform pieces and mince the garlic.
I decided I wanted a one-pot meal, as to keep me from having to clean anything extra so I decided to cook the bacon right in my pot before adding anything else. Brown it until it’s nice and crispy.
I like my soup chunky so I cut my shallots and zucchini pieces pretty big, add them and the minced garlic to the bacon in the pot. Sweat the shallots (that means cook them till they are clear) and add in the can of crushed tomatoes. Now turn up the heat!
At this point things should be smelling pretty good in your kitchen…
Cook this down for about 2 minutes, stirring every 20 seconds or so. Now add your rinsed beans and chicken broth to the mix, lower the heat to a slow simmer and add salt and pepper to taste.
Pop a top on the pot (say that 5 times fast!!) and let it do it’s thing for 30 to 45 mins and it should be ready to devour. OM NOM NOM!!!!!!!!
Let me know if you try this out! Enjoy!