Apple Bacon Tomato Soup

1. 1

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

2. 2

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

3. 3

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

4. 4

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

* Per serving · 4 servings · Values may vary.

No additional tips available.