Turkey Bacon Vegetable Soup |
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Prep Time: 10 Minutes Cook Time: 13 Minutes |
Ready In: 23 Minutes Servings: 6 |
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After really REALLY trying to like it, I still HATE turkey bacon, cooked as bacon, but it is really GOOD in this soup - tastes more like ham! This recipe is a quick throw together soup on a cold winter's day, to use up a package of turkey bacon. Served with Parmesan Sour Cream Cornbread - Ingredients:
2 tablespoons butter |
1 medium onion (chopped) |
8 ounces turkey bacon (cut into bite-size pieces) |
1 (14 ounce) can beef broth |
2 medium russet potatoes (peeled and cubed) |
2 bay leaves |
1 teaspoon dried celery flakes |
1/8 teaspoon ground thyme |
1/8 teaspoon red pepper flakes |
2 tablespoons worcestershire sauce |
1 (14 1/2 ounce) can green beans (drained) |
1 (14 1/2 ounce) can diced tomatoes (do not drain) |
Directions:
1. Melt butter in a saucepan and saute chopped onion and chopped turkey bacon until onion is translucent, and bacon is sorta frizzled ~ about 4 minutes.
2. Add beef broth, cubed potatoes, bay leaves, celery flakes, thyme, red pepper flakes, and Worcestershire sauce ~ bring up to heat, then simmer for 10-12 minutes until potatoes are tender, but still firm.
3. Add drained green beans, and diced tomatoes with juice ~ simmer for about 5 minutes more, until heated thoroughly.
4. Serve with Parmesan Sour Cream Cornbread, and sliced jalapenos.
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