Ingredients with Measurements:
- 1 lb. bacon, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 2 cups diced potatoes
- 2 cups sliced carrots
- 2 cups chopped celery
- 1 can diced tomatoes (14.5 oz.)
- 1 tsp. dried thyme
- Salt and pepper to taste
Special equipment needed:
- Large soup pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. In a large soup pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. In the same pot, sauté the chopped onion and minced garlic in the bacon fat until the onion is translucent.
3. Add the chicken broth, water, diced potatoes, sliced carrots, chopped celery, diced tomatoes, and dried thyme to the pot. Stir to combine.
4. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are tender.
5. Season the soup with salt and pepper to taste.
6. Serve the soup hot, topped with the crispy bacon.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat for cooking the bacon and sautéing the onion and garlic; bring the soup to a boil, then reduce the heat and let it simmer.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 320
Total fat: 20g
Saturated fat: 7g
Cholesterol: 50mg
Sodium: 1200mg
Total carbohydrates: 20g
Dietary fiber: 4g
Sugar: 5g
Protein: 16g
Substitutions for ingredients:
- Turkey bacon can be used instead of regular bacon.
- Vegetable broth can be used instead of chicken broth.
- Sweet potatoes can be used instead of regular potatoes.
- Frozen mixed vegetables can be used instead of fresh carrots and celery.
Variations:
- Add cooked chicken or turkey to the soup for extra protein.
- Use different herbs and spices to change the flavor, such as rosemary or cumin.
- Add a can of drained and rinsed beans, such as cannellini or navy beans, for extra fiber and protein.
Tips and tricks:
- To make the soup healthier, use low-sodium broth and turkey bacon.
- To make the soup creamier, add a cup of heavy cream or half-and-half at the end of cooking.
- To make the soup spicier, add a pinch of cayenne pepper or red pepper flakes.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with chopped fresh parsley or chives.
Garnishes:
Chopped fresh parsley or chives, croutons, shredded cheese, or a dollop of sour cream.
Pairings:
Serve the soup with crusty bread or a side salad.
Suggested side dishes:
Crusty bread, side salad, or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the bacon thoroughly to prevent foodborne illness.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Bacon and vegetable soup is a classic comfort food that has been enjoyed for generations.
Flavor profiles:
This soup is savory, smoky, and hearty, with a hint of sweetness from the vegetables.
Serving suggestions:
Serve this soup as a main course for lunch or dinner, or as a starter for a larger meal.
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