Post by M. Hawbaker on Oct 4, 2023 20:34:50 GMT
Ingredients:
10 strips thick-cut bacon, cut into 1/2 inch pieces
1 large onion, finely chopped
2 cloves garlic, minced
2 pounds potatoes, peeled and cut into 1/2 inch cubes
3 large leeks, trimmed, cut into 1/4 inches slices, washed and drained well
4 small carrots, peeled and cut into 1/4 inch rounds
1 large celery root, peeled and cut into 1/2 inch cubes
4 cups canned diced tomatoes with juice
6 cups low sodium vegetable stock
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried marjoram
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 whole bay leaves
1/4 cup fresh parsley, finely chopped
Instructions:
Cut the strips of bacon into half-inch pieces. Add them to large soup pot over medium heat, cook until well browned.
Use a metal slotted spoon to remove the cooked bacon from the pot and set aside.
Next, remove all but two tablespoons of the bacon grease and place the pot back on the burner.
Add the onion to the pot and cook them for 5 minutes, stirring often.
Add the garlic and cook for another 2 minutes.
Next, carefully add in all of the remaining ingredients with the exception of the fresh parsley. Stir well and bring the soup to a boil.
Once boiling, cover and reduce heat to low. Simmer for 40 minutes or until the vegetables are fork-tender.
Taste and adjust seasonings if needed.
Add the cooked bacon back into the pot with the soup. You can leave some aside for garnish, or just dump it all in the pot at once.
Turn off the heat and add the fresh chopped parsley. Stir well and serve immediately.
Garnish with more bacon pieces and fresh parsley if desired.
10 strips thick-cut bacon, cut into 1/2 inch pieces
1 large onion, finely chopped
2 cloves garlic, minced
2 pounds potatoes, peeled and cut into 1/2 inch cubes
3 large leeks, trimmed, cut into 1/4 inches slices, washed and drained well
4 small carrots, peeled and cut into 1/4 inch rounds
1 large celery root, peeled and cut into 1/2 inch cubes
4 cups canned diced tomatoes with juice
6 cups low sodium vegetable stock
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried marjoram
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 whole bay leaves
1/4 cup fresh parsley, finely chopped
Instructions:
Cut the strips of bacon into half-inch pieces. Add them to large soup pot over medium heat, cook until well browned.
Use a metal slotted spoon to remove the cooked bacon from the pot and set aside.
Next, remove all but two tablespoons of the bacon grease and place the pot back on the burner.
Add the onion to the pot and cook them for 5 minutes, stirring often.
Add the garlic and cook for another 2 minutes.
Next, carefully add in all of the remaining ingredients with the exception of the fresh parsley. Stir well and bring the soup to a boil.
Once boiling, cover and reduce heat to low. Simmer for 40 minutes or until the vegetables are fork-tender.
Taste and adjust seasonings if needed.
Add the cooked bacon back into the pot with the soup. You can leave some aside for garnish, or just dump it all in the pot at once.
Turn off the heat and add the fresh chopped parsley. Stir well and serve immediately.
Garnish with more bacon pieces and fresh parsley if desired.