Apple Bacon Tomato Soup

Jennifer Fey, allrecipes.com

Serves 4

2 ½ slices bacon

1 ½ teaspoon olive oil

¼ white onion, chopped

1 teaspoon garlic, minced

1 cup beef stock

½ (15.5 oz) can pinto beans

½ (14.5 oz) can Italian-style stewed tomatoes

1 stalk celery, chopped

½ bay leaf

½ medium apple, thinly sliced

¼ cup red wine

Salt and pepper, to taste

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

Heat olive oil in a large saucepan over medium heat, and sauté white onion and garlic for 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.

In a small saucepan over medium heat, cook and stir the apple in the red wine until soft.

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

Calories: 211

Fat: 12.6 g

Cholesterol: 12 mg

Sodium: 429 mg

Carbohydrates: 16.7 g

Fiber: 3.8 g

Protein: 5.9 g