Apple Bacon Tomato Soup

Recipe from Sharon Anway, made with our Noiret.

5 Apple Bacon Tomato Soup slices bacon
½ white onion, chopped
2 tsp. garlic, minced
2 stalks celery, chopped
2 medium apple, peeled and chopped
1 cup red wine
2 cups beef stock
1 (15.5-oz) can pinto beans (drained)
1 (14.5-oz) can Italian style diced tomatoes
1 bay leaf
Salt and pepper to taste

In a small saucepan over medium heat, cook and stir the apples in the red wine until soft, don’t overcook.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from pan, coarsely chop, and set aside.

In same pan, sauté white onion, garlic and celery in the bacon grease over medium heat for 3 to 5 minutes, or until tender. Stir in beef stock, pinto beans, tomatoes and bay leaf. Bring the mixture to a boil. Reduce heat.

Add the bacon, apples and red wine into the soup mixture. Season with salt and pepper. Continue to simmer, stirring occasionally until well blended.

Can be topped with cheese if desired. Serve with Italian or French bread.

It says it serves 8, but I'd say 4 is more realistic.

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