Bacon Night! - Apple Bacon Tomato Soup

It is really easy to find new recipes using bacon, but finding new recipes that intrigue me with new flavor profiles takes some doing.  I love doing soup this time of year, mostly because it makes for great leftovers that usually hold up well in the freezer for quick meals when we need them.  I found this recipe at All Recipes in an email they sent out a few weeks ago, and decided to give it a try.  Super simple to make and great flavors have added this to the FatBoy rotation.

Apple Bacon Tomato Soup


 8 servings
 15 mins
 45 mins


    • 5 slices bacon
    • 1 tablespoon olive oil
    • 1/2 white onion, chopped
    • 2 teaspoons garlic, minced
    • 2 cups beef stock
    • 1 (15.5 ounce) can pinto beans
    • 1 (14.5 ounce) can Italian-style stewed tomatoes
    • 2 stalks celery, chopped
    • 1 bay leaf
    • 1 medium apple, thinly sliced
    • 1/2 cup red wine
    •  salt and pepper to taste


    1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, coarsely chop, and set aside.
    2. Heat olive oil in a large saucepan over medium heat, and saute white onion and garlic 3 to 5 minutes, or until tender. Stir in beef stock, pinto beans, tomatoes, celery, and bay leaf. Bring the mixture to a boil. Reduce heat, and simmer.
    3. In a small saucepan over medium heat, cook and stir the apple in the red wine until soft.
    4. Mix bacon, apple, and remaining red wine into the soup mixture. Season with salt and pepper. Continue to simmer, stirring occasionally until well blended.