Applewood Farmhouse Vegetable Soup Recipe
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Description
This hearty and comforting vegetable soup is the perfect meal for a chilly day. Packed with nutritious vegetables and flavorful herbs, this soup is sure to satisfy your cravings and warm you up from the inside out. The addition of applewood smoked bacon adds a smoky depth of flavor, making it even more delicious.Prep Time
The prep time for this recipe is about 20 minutes.Cook Time
The cook time for this recipe is approximately 1 hour.Ingredients
- 4 slices of applewood smoked bacon, chopped
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 can of diced tomatoes (14.5 oz)
- 4 cups of chicken or vegetable broth
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 1 bay leaf
- Salt and black pepper, to taste
Equipment
- A large pot or Dutch oven
- A cutting board
- A sharp knife
- A wooden spoon
Method
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.
- Add the diced onion to the pot and cook until softened, about 5 minutes.
- Add the minced garlic and cook for an additional minute.
- Add the chopped carrots, celery, zucchini, and yellow squash to the pot and cook for 5 minutes, stirring occasionally.
- Add the can of diced tomatoes and the chicken or vegetable broth to the pot. Stir to combine.
- Add the dried thyme, oregano, basil, bay leaf, salt, and black pepper to the pot. Stir to combine.
- Bring the soup to a simmer, then reduce the heat to low and cover the pot with a lid.
- Simmer the soup for 45 minutes to 1 hour, or until the vegetables are tender.
- Remove the bay leaf from the pot and discard.
- Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup to a blender in batches and blend until smooth.
- Return the soup to the pot and stir in the cooked bacon.
- Adjust the seasoning to taste with salt and black pepper.
- Serve hot and enjoy!
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 5 days. Reheat the soup on the stovetop over medium-low heat until heated through.
- You can substitute the applewood smoked bacon with regular bacon or omit it altogether for a vegetarian version of the soup.
Nutrition Info
- Serving size: 1 cup
- Calories: 120
- Total Fat: 4g
- Saturated Fat: 1g
- Cholesterol: 10mg
- Sodium: 680mg
- Total Carbohydrates: 15g
- Dietary Fiber: 4g
- Sugars: 7g
- Protein: 7g
Recipes FAQ
What can I serve with this soup?
This soup pairs well with a crusty bread or a side salad. You can also top it with a dollop of sour cream or grated Parmesan cheese for extra flavor.Can I freeze this soup?
Yes, you can freeze this soup for up to 3 months. Let it cool completely before transferring it to an airtight container or freezer bag. Thaw the soup in the refrigerator overnight before reheating on the stovetop.Can I use fresh herbs instead of dried?
Yes, you can use fresh herbs instead of dried. Use 1 tablespoon of fresh herbs for every teaspoon of dried herbs called for in the recipe.Recipe Tips
- Be sure to chop the vegetables into small, bite-sized pieces for even cooking.
- If you don't have an immersion blender, you can use a regular blender to puree the soup in batches. Be sure to let the soup cool slightly before blending and hold the lid down tightly to prevent hot soup from splattering.
- For a heartier soup, you can add cooked pasta or rice to the pot during the last 10 minutes of cooking.
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