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- Dish type
- Vegetable soup
- Pepper soup
A hearty soup with bacon and a beef stock base, served with homemade croutons. You can also make it with 2L of vegetable or beef bouillon cubes, if you don't have time to make the stock yourself.
Be the first to make this!
- 2 large carrots, peeled and chopped
- 1 stalk leek, trimmed and sliced
- 1/4 celeriac root, peeled and chopped
- 1 bunch parsley, chopped
- 1kg roast beef bones
- salt to taste
- 3 bay leaves
- 1 tablespoon black peppercorns
- 6 sprigs thyme
- 60g margarine
- 250g bacon, diced
- 250g onions, minced
- 2 red peppers, diced
- 2 green peppers, diced
- 3 to 4 garlic cloves, minced
- 500g potatoes, peeled and diced
- 2 slices white bread, cut into cubes
- ground black pepper to taste
- 2 teaspoons mild paprika powder
- fresh parsley, chopped
MethodPrep:20min ›Cook:1hr30min ›Ready in:1hr50min
- In a pot combine veg and parsley with beef bones, salt, bay leaves, pepper corns, thyme and 2L water. Bring to the boil, then reduce, heat and simmer, covered, for 1 hour.
- In a large pot melt half of the margarine and fry bacon. Add onion and fry till translucent. Add half of the garlic, potatoes and peppers and fry till the veg start to soften, stirring often.
- Strain beef stock and add to the veg. Simmer for 25 to 30 minutes over low heat. Leave soup chunky or puree till smooth.
- Melt the remaining margarine in a frying pan. Add remaining garlic and fry till translucent. Add bread cubes and fry till browned, turning often. Season with salt, pepper and paprika.
- Ladle soup into bowls and serve with croutons and parsley.
Reviews & ratingsAverage global rating:(1)
For the sweet red pepper and tomato soup
- 2 red peppers
- 2 banana shallots, halved and trimmed
- 500g/1lb 2oz plum tomatoes
- 4 garlic cloves
- 2 tbsp olive oil
- 25g/1oz butter
- 450ml/16fl oz chicken or vegetable stock, hot
For the ciabatta toast
- 100g/3½oz jarred roasted red peppers, chopped
- 2 tbsp chopped fresh chives
- 75g/2½oz butter, at room temperature
- 1 ciabatta loaf, cut into slices
Full-time-job-moms don't have time to soak beans, so I used two cans . I thought this was good, the kids ate it up. I made some cheddar scones to go with and a spinach salad - perfect. I think you could even do it without the bacon, but why would you?
My husband and I love this soup. The flavors are fantastic and it is a great soup for a cold winter night. The sherry adds a great kick of flavor.
Well, I had some trepidation making this given the reviews, but I had Anasazi dried beans, and needed a red bean recipe so that I could use them. I know that some will think that I shouldn't give this 4 stars, since I altered the recipe considerably, but, the core spices were great and the final product great too. I omitted the bacon altogether, and used 2 tablespoons of canola oil to saute the veggies. I was generous on the celery and carrots, and used chicken broth where the recipe called for water, in addition to the chicken broth called for in the recipe. Used about 8 cups broth in total. I used a hand held mixer and didn't puree totally, leaving some beans and veggies discernable. The soup was delightful. Healthy, comforting and tasty. I will definitely make it again.
My son and I ate this and it was fine, but nothing to write home about. It gets points for warming us on a chilly fall night. We both thought the best part was the crumbled bacon on top and the corn bread I made on the side. (I'm working on being creative with the left overs because I'm not excited about going back to it.)
Good recipe. Spicy and smokey. Here's how I tried to shorten the cook time. Forget dry soaking, bought plain old canned red beans. Added chopped smoked pork neck meat for a richer, smokier flavor. And forget the part about the food mill. I took a metal sieve or colonder and scooped the soup into it and squeezed out the biggest pieces, just enough to create a thicker consistency. Or, like the other reviewer, Iɽ run it all through the food processor. Also added more cayenne and chili powder because I like it caliente!
I thought it was kind of bland, and was expecting something a bit heartier from a bean & bacon soup. It was ok, I made it, so I ate it.
I made this soup for a group of friends on a houseboat holiday. Everybody loved it. Great flavour, warm and filling on a winter's day.
This was the best bean soup I have ever made. All of the ingredients worked together to give the soup a really nice flavor. I pulsed it in batches in my food processor and I liked the pureed but not totally smooth texture. The garnishes, bacon, green onion and sour cream made it really delicious!
this recipe is bursting with flavour. I like a bit more spice to my food so I added a teaspoon of cayenne pepper sauce to it. Really nice.
- Cooking the bacon bits first means you don't need any cooking oil for this recipe. You can then use the leftover bacon fat to sauté the onion and garlic. This adds a lot of flavour to the soup.
- Use more stock to achieve your desired soup thickness. I find I generally add another cup through the course of cooking the soup, but it's always best to start conservatively and work your way up.
- If you don't like crispy bacon bits on top of your soup, simply blend all the bacon bits in with the soup.
- Don't add cream to the entire soup if you are wanting to freeze it. Cream tends to go a bit funny in the freezer so just add a dash of cream to each bowl as you're ready to serve.
Carmen's White Bean & Maple Bacon Soup
- Calories 449
- Fat 15.7 g (24.1%)
- Saturated 5.1 g (25.3%)
- Carbs 44.5 g (14.8%)
- Fiber 10.6 g (42.4%)
- Sugars 4.0 g
- Protein 35.7 g (71.4%)
- Sodium 1051.1 mg (43.8%)
dried white beans, such as navy or Great Northern
low-sodium chicken stock or broth
thick-cut maple bacon (4 to 5 slices), diced*
Cover the beans with water in a large pot and soak overnight. Drain the water. (If you forget to soak the beans, do a fast soak with them the hour before cooking.)
Add the ham hock and chicken stock and bring to a boil. Lower to a simmer and partially cover. Cook for 1 to 2 hours or until the beans are tender. Remove the ham hock.
While the beans cook slowly cook the bacon in a 5-quart or larger Dutch oven on medium heat for 7 to 10 minutes or until the fat renders out and the bacon is crispy. Push the bacon to the side and add the onion, red pepper, carrots, celery, and garlic. Sprinkle very lightly with salt and sauté for 10 minutes or until soft. Add the diced ham and thyme. If the beans are not yet ready, remove the bacon and aromatics mixture from the heat until they are.
When the beans are soft, mash or puree about 2 cups of beans then add to the pot with the bacon and aromatics. Pour in the rest of the broth and beans and bring to a simmer. Lower the heat and cook for at least 15 minutes, but ideally much longer so the flavors have time to mingle. Add the lemon zest, juice, and finely chopped parsley to taste.
The cooled soup only improves after a night in the refrigerator. It will keep in the fridge for up to 5 days and it freezes well.
Maple Bacon Substitute: If you do not have maple bacon, add 1 tablespoon maple syrup to the bacon as it renders.
Seasoning Caution: There's quite a bit of salt in this recipe, between the ham shank, the diced ham, and the bacon. So taste as you go, and don't add significant salt until the end of cooking, after you've tasted the finished soup.
Alternate Cooking Methods: This soup is even better when cooked slowly over a whole day. Add the cooked beans and sautéed aromatics and bacon to a slow cooker and cook on low for up to 8 hours. Or cook in a 275°F oven for several hours.
Recipe Shortcuts: This recipe can be made with canned beans, and without the ham shank, but you'll notice a difference. "Make sure you don’t skimp on the bacon, and really it’s worth the extra trip to the butcher for that bone," Carmen says. The lemon juice, zest and parsley are not to be missed as they give the soup wonderful brightness.
Faith is the Editor-in-Chief of Kitchn. She leads Kitchn's fabulous editorial team to dream up everything you see here every day. She has helped shape Kitchn since its very earliest days and has written over 10,000 posts herself. Faith is also the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook, as well as Bakeless Sweets. She lives in Columbus, Ohio with her husband and two small, ice cream-obsessed daughters.
- 1 Pound good quality smoked bacon (such as Breakaway Farms)
- 5 Ounces (by weight) bacon fat, if available (or 4 ounces butter)
- 2 medium Spanish onions, diced
- 3 large carrots, peeled and diced
- 2 green bell peppers, seeds removed and diced
- 1 red bell pepper, seeds removed and diced
- 1 jalapeno, seeds removed and minced
- Salt and pepper to taste
- 1 Tablespoon ground coriander
- 1 Teaspoon turmeric
- 2 Teaspoons ground mustard
- 1 Teaspoon white pepper
- 1 Tablespoon paprika
- 5 Ounces flour
- 3 quarts homemade or good quality chicken stock
- 1-inch bunch fresh thyme, tied with butcher twine
- 16 Ounces heavy whipping cream
- 4 Cups mixed cheeses (good options include cheddar, American, and Asiago but avoid stringy cheeses such as mozzarella)
- 12 Ounces lager or ale (stay away from a beer like an IPA that’s too hoppy)
- Fresh hot pretzels, tortilla chips or croutons, for garnish
Roasted Red Pepper and Avocado Soup with Sausages
- 3 – 4 roasted red peppers, roughly chopped (I used jarred in water kind. but you could roast your own)
- 1 avocado, pitted
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 cup canned coconut milk
- 1 cup vegetable broth
- 1/2 lime, juiced
- 1 tablespoon smoked paprika
- 1 tablespoon paprika
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 2 – 3 tablespoons fat of choice (I used bacon fat)
- salt and pepper, to taste
- 1/2 avocado, diced (to garnish)
- chopped cilantro (to garnish)
- 4 – 5 cooked sausage of choice (I used a sundried tomato chicken sausage)
- Place a saucepan over medium heat, add in your fat, garlic and onion. Cook up onions until they are translucent.
- Then add in your roasted red peppers with broth and coconut milk along with your smoked paprika, paprika, red pepper flakes, oregano, and salt and pepper. Let simmer for 8-10 minutes.
- While soup is simmering, slice up your sausages and cook on a skillet on both sides.
- Once everything has simmered, scoop out your avocado and add to the saucepan along with your lime juice. Then use an immersion blender to mix until soup is smooth and creamy. If you don’t have an immersion blender, add it to your food processor, like I did. I did it in two batches so my kitchen wouldn’t become messier than it already is.
- Top soup with diced avocado, chopped cilantro, and sausage. So divine.
use ALL the garnishes. they really do make a huge difference in flavor. do not cheat your tastebuds.
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Preheat oven to 350 degrees F.
Remove the stems and seeds from the red bell peppers. Cut the peppers into 2-inch-wide strips. Place skin-side down on a baking sheet. Spread the olive oil over the pepper strips. Place in oven and bake for 30 minutes or until the peppers are lightly blackened on the edges.
Remove the skin from the onion and chop into 1/4-inch pieces. Clean the carrots and chop into 1/4-inch rounds. Remove the skin from the garlic and mince.
Tear the cabbage leaves into pieces about 3 inches square. Clean the zucchini and cut into 1/2-inch pieces. Cut the roasted red pepper pieces into 1-inch squares.
Add all the ingredients to a large stockpot. Bring to a boil, cover, and cook for 20 minutes. Reduce heat to medium-low and simmer for 2 hours.
What meat could I add to this soup?
This soup is so yummy without meat, but I am never one to say not to a little extra meat. If you are looking to add a little more flavor to this recipe and a little extra protein, here is what we recommend adding:
- Chicken sausages
- Bacon (turkey or pork)
- Ground Beef
- Ground Turkey
- Shredded Chicken
- Grilled Chicken
Related Recipe: If you like this tortilla soup, be sure to try our easy Black Bean Taco Soup Recipe. It’s a family favorite!
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Hi Kimmico88, I tried the
I tried the recipe you posted and although the flavour was lovely I think the recipe needs some tweaking.
1500 grams tomatoes, 3 carrots, 3 red peppers
I used 900g of tomatoes, 2 carrots and 1 red pepper - that is all I could physically fit in the Varoma. All the veg I used were of an average size.
With regards to the Basil, 125g is way too much and fresh herbs should be added in the last few minutes of the cooking process to deliver maximum flavour, 20g/30g in the last 5 minutes should give you a stronger Basil flavour than 125g after 30mins of cooking.
You had some omissions in the recipe, you do not say whether the capsicum skin should be removed, if this is the case, blackened skin is easier to remove than steamed skin. There is also no mention as to what to do with the cooked bacon, I had to assume it needs to be chopped up and added to the soup before serving.