Apple Bacon Tomato Soup

Uh! This is so good! I have had my eyes on this for a while because it sounded interesting and today I finally made it. Absolutely delicious. I browned the bacon in a sauce pan then sauted the onion, garlic and celery in the bacon juice. After this, I followed the recipe exactly. I loved the way the apples smelled as they simmered in the red wine. This is definitely a nice complex soup and the flavours blend so well. It does come out thick and 'stewy' but I think that's how this soup should be. Thank you. I'll be making again and again.

I made this recipe out of the All Recipes cookbook, "Dinner Tonight". If you don't have one of the All Recipes cookbook you're really missing some wonderful recipes. This one is my favorite. On to the soup: I was skeptical at first, but as I prepared the recipe the aroma filled our home. My husband came inside and asked, "What's that divine aroma?" It really is a deliciously different take on classic ingredients. I did a few things differently, but not by much. Rather than discard the bacon grease I used it to saute' the onion and garlic. I puree'd the stewed tomatoes to give the soup a smooth consistency. I used dry sherry rather than red wine and I added 1 cup of half and half at the end to make it a creamy tomato soup. As you can tell, this is not something you'll make every day. It is very, very rich. But, for special occasions it is wonderful. My husband loved it and so did our guests. I served it with smoky cheddar grilled cheese sandwiches. Wow! The variety of flavors will blow you away.

Good N Easy. Next time I will sauté the Celery with the onion and garlic so it's not quite so crunchy. Of course, bacon flavors so many things wonderfully. But, I think this would even be good without the bacon, for a lot less fat. Love the apples cooked in wine. That gives me lots of ideas!

This is a great, hearty soup! Very layered and complex flavors, yet pretty simple to make. The morning of meal, I prepared the recipe up to the point of adding the apple/wine/bacon mixture into the soup. Then, I combined everything in my slow cooker. About an hour before serving, I plugged in the slow cooker and set it on low. Very good, and very Italian-tasting!

This recipe is absolutely wonderful! I would definitely double the recipe, however, as it served 6 women a cup-sized portion and we all WANTED MORE!!! It is better the second day.

This was a fabulous soup! I served it at a dinner party and everyone wanted the recipe. A bit time intensive, but totally worth the effort.

This soup blends the best flavors for a wintry day. I used sherry in lieu of red wine and it worked fine. However, I also recommend not draining the can of pinto beans because the added juice stretches the dish. Loved it madly!

I love this soup, I've made it several times, once for a party. It's interesting and unique, but simple enough to appease picky tastes. I make 3 small changes: 1. Saute the onions and garlic in a few tbsps of the reserved bacon grease 2. Replace 1 cup of the beef stock with APPLE CIDER! 3. Throw everything into a crock pot for 6 hours on low after the browning the onion/garlic. Just makes the process a bit easier.

I have mad this soup twice now. Both times I've made it, very picky eaters have asked for thirds, this is one of the best tasting soups I have ever made.

This was definitely an odd combination. Actually, I found this recipe by searching on the random ingredients I had left over from preparing a meal last week. It was actually very good -- though I left out the celery and substituted kidney beans for pinto. Unfortunately I boiled the apple in cooking wine, and along with the bacon and beef stock, this made for a slightly-too-salty soup. But I'd do it again (with unsalted wine!) for sure.

Hearty and delicious! This one's going into the regular winter rotation! I made this tonight with minor changes - a can of white beans instead of pintos (I think any 'soup' bean would be fine here) also sauteed celery along with onions in the same pan as the bacon, and used an entire quart of beef broth - 2 cups of broth was a bit too thick of consistency for me. I noticed some comments about this being too sweet, I'm guessing a sweet red wine was used. If you're not familiar with wine and aren't sure what to use, I'd suggest going with a drier red like a cabernet, merlot or pinot noir. Finally, because of the bacon, this recipe didn't need extra salt. A little pepper, some mozzarella and bread made this a 5 star winner for my wife and I. Oh yeah, I'm going to double this next time!

Easy and delicious! did not change a thing! My family loved it! I will make it again.

I chopped the bacon while partially frozen before cooking and used a granny smith apple, which I peeled first before chopping. And I substituted ginger ale for the red wine. Don't forget to take out the bay leaf before serving (the directions didn't mention this). What I'd do differently next time is put the stewed tomatoes into the food processor for a couple pulses before putting into the pan simply b/c I don't like large pieces of tomatoes. It's chilly outside and has been raining all day today. I just finished eating a bowl of this for lunch and it was absolutely delicious!

This was an excellent recipe. I took it to work, and everyone wanted samples because it smelled so good. I served it with grilled cheese sandwiches and salad at home and my family loved it. I'm diabetic and constantly looking for flavorful recipes; this one fit right into my meal plan with only a few tweaks. I used three slices of center cut bacon to reduce sodium and increase flavor; used low sodium beef consumme instead of stock for more flavor; used white navy beans rinsed and drained to reduce sodium; used 2 bay leaves instead of 1; and added a couple of tablespoons of frozen apple juice. I also like a thicker soup, so I added 1 tablespoon of corn starch dissolved with a little of the soup about 15 min before serving. The next day I threw some leftover rice and shrimp in to make a complete meal and served it with cornbread. Next time I'll make it thicker with a roux, but this recipe is definitely a keeper.

The best tomato soup I have ever had!! Husband & boys loved it!

This was ok, but not one of our favorites. I'm sure it's just a matter of taste, but to us it reminded us of a slightly sweet minestrone. We all ate our servings, but no one went back for seconds and no one wanted to save the leftovers. Thanks for sharing your recipe. I've been wanting to make this for quite some time and I'm glad I finally did. Try it for yourself.

Just made this soup for my family's Thanksgiving dinner. I had to make 24 servings, so it took quite awhile. I gotta say that this is one of the most interesting soups I've ever made or even eaten. The flavors are rich and the aroma makes your house smell terrific. The only change I made was using basil instead of bay leaves. I was unsure as to what kind of wine and apples to use, so I chose Merlot and Red Delicious Apples. I think that was a good way to good. The sweetness of the wine matched the sweetness of the apples perfectly. I highly recommend making this soup. It was pretty easy to do, even for an amateur cook! Two thumbs up!!

Delicious and hearty. I substituted 1/2 cup apple juice for some of the wine. I poured the finished soup into bowls and then topped it with some peeled, diced apples and a little shredded parmesan. My guests were soooo impressed (and they were a tough crowd). I served it with some hearty peasant bread.

Thanks Jennifer! As one reviewer said, it has a complex taste which is great - something different. If you followed the directions to a T it has to be great - I sometimes change things and add a little more of what my family likes. We all love bacon so I used a few more slices, then I did saute all vegetables in some of the bacon fat rather than oil. I also used kidney beans since I didn't have pinto beans. It's a keeper and it can definitely be made a day ahead since it is more flavorful the next day.

This was very good for our cold winter night last night. My husband gave it a pretty good, but said he would eat it again. He compared it to an italian soup from a restaurant, but said he liked this one better! I didn't tell him there were apples in it until he had already told me he liked it. I thought the combination sounded odd and almost didn't try it, but I'm glad I did. We topped it with a shredded Italian cheese mix and had grilled cheese sandwiches with it. I cut the recipe in half since there were just 2 of us and there were no left overs. I think the "serves 8" of the recipe would be small servings. I think this might be good to serve for a ladies get-together one cold afternoon.

Ok.. so this is definitely the best soup I've ever had in my life.. I did make several changes though but the outcome was so phenomenal that I simply have to share. I followed the recipe exactly. At the end, to spruce it up a bit, I added 1 and 1/2 T chili powder, a sprinkle of red pepper flakes, 1 t of cinnamon, 2 T of brown sugar and grated some nutmeg. I also added one jalapeno pepper with seeds and the result was outstanding. Very spicy but very good. Try it both ways if you like spice, you will love it. This is now my favorite soup.

This is absolutely fantastic! I wish I got to eat it! I'm making this as part of a meal for a family at church who is going through some tough times. I'll be serving it with Winter Fruit Salad from this site and some cranberry rice muffins from the package of Bob's Red Mill white rice flour. I needed a meal that was both gluten and dairy free and found this recipe. I had a ton of apples from the orchard so I figured this, with the salad, would be perfect. The serving size is not correct, unless you are serving 8 tiny people with small appetites. I thought I would have to double it for 9 people and bought the stuff to do that, but then once everything was in the pot I realized that it wasn't going to cut it and had to quadruple it at the last second. I had used up all my beef bouillon cubes and had to add chicken cubes and more water . I threw in one extra can of kidney beans on top of the pinto beans I already had in there. I used 1 c. marsala and 1 c. sherry for the wine. sauteed the apples in the marsala and stirred the sherry into the soup. Like other people, I cooked the onion and garlic in the bacon grease and skipped the oil. I think increasing the servings to 32 would feed 8 to 10 people with average to large appetites. It is a very hearty soup and I'm going to have to make it for myself sometime. I only got to taste a spoonful to make sure it was worthy of serving to other people :) Next time I would just chop the apples instead of slicing them, though.

Mercy this soup is excellent! I followed some other suggestions and used bacon grease i/o olive oil to saute the onion, garlic AND celery. Otherwise, followed the recipe exactly. Wonderful!

This soup is easy and really good. Lots of different flavors coming together. I was very careful with the ingredients because of so many mentions of possible saltiness and it turned out fine, but I didn't add anymore at all. After I'd eaten about half the bowl the salt factor was beginning bother me (almost the same feeling when you've eaten too many potato chips!). Next time I'll use 'no salt added tomatoes' and I'll just add the italian seasonings to them, and maybe reduced-sodium bacon.

Made this yesterday morning on a cold snowy day in St. Louis MO. Wonderful soup. Took the advice and sauteed the celery along with the onions and garlic. Didn't use the cheese, as didn't have any on hand. Loved all the flavors and will make again. Thanks Jen.

This soup is truly amazing. It is a little labor intensive but you will definitely be rewarded with a soup that is awesome the first day but amazing the third day. It is fine the way it is but I added a little fennel and sautéed all the veg in the bacon grease and also added a little apple juice when simmering. This took it absolutely over the top. This is one you will want to double if not triple. None will go to waste, trust me. This also makes a great braising liquid for pork tenderloin as well. Made a fantastic Christmas dinner.

This was full of flavor. I decided to go all the way with this and added toasted sourdough bread cubes on top and then a slice of swiss cheese, broiled it until the cheese melted, and served it like French Onion soup. Delish!

I used low sodium broth and rinsed the beans (as suggested by other reviewers) and did not add any salt and the soup tasted great.

Loved this recipe. I made exactly as written. I used a merlot for the wine. My husband watched me cooking the apples and when he saw me put them in the soup he had a disappointed look. But after tasting it, he said the soup would have just been plain old soup if not for the apples. He liked it. I also used more bacon, more like 10 slices. (and it wasn't too salty.) I also topped with shredded mozzarella cheese and had cream on the table for those who wanted a creamy soup.

Whenever I make this soup, everyone asks for seconds! Delicious and hearty. Good for fall and winter evenings. Pair with cornbread muffins or Italian bread.

This soup is amazing! The apples made a nice contrast to the salty bacon. It's like a party in my mouth.

Wow....this was sooooo yummy. I had my doubts at first, because the flavor combinations sounded strange to me, but it turned out absolutely delicious. The best thing about this soup were the apples. Next time I will increase it to two apples. I also added 1/2 cup of water to this soup since it turned out a little bit like stew. It tasted so great there were no leftovers.

I used canned tomato soup and apple juice instead of wine. I also chopped the apple into larger chunks. Delicious!

I made this soup last night and it is a definite winner...nice and chunky with excellent flavour. I especially like the apple cooked in wine. It adds little sweet surprises to the soup. I would say it makes about 5 - 6 servings, not 8 as stated. Thanks for the recipe!

This was very good. Interesting flavors. Two days later it was even better. I made as directed, but next time I will add an extra apple and maybe try pureeing the tomatoes. I will also make a day ahead of serving. Still a winner just the way it is. Thanks!

Absolutely perfect! This soup is so hearty and tasty and beautiful in the bowl, the best remedy for chilly nights. I used Smoking Loon Merlot for the wine and thought it worked really well. Also, i used kidney beans instead of pinto. My only regret was that there wasn't more yummy soup. This recipe will feed 2, maybe 3, people. will definitely double it next time for lots of leftovers! fyi, it does take a little while to put all of the ingredients together, but my friend and i passed the time drinking the red wine and munching on extra bacon. it made such a fabulous evening that we decided to make 'soup night' a fall tradition. THANKS SO MUCH for this recipe!

This recipe is amazingly awesome and easy, full of flavors. Unfortunately the directions aren't real clear so I will share what I did and it turned out great! In step 2 after everything else is added simmer for 20 min. Simmer the apples and wine until the wine is reduced. The apples will taste wonderful and you won't taste the alcohol. Add these to the soup and simmer another 15 minutes and you will have a wonderful dish. oh one last thing, really slice the apples paper thin and in bit size pieces along with the tomatoes, cut those also in bite size pieces.

Made the recipe exactly. My husband and I didn't love this. The flavour was good, but perhaps the texture threw us off. Maybe we'd like it as a blended soup, may try again. Rated it four because of flavour, but would have rated 3 because of texture.

followed the recipe exactly, except I used fresh tomatoes from my garden.Brought this soup to a get-together, and everyone raved.Will make it again.

This one just didn't work for me. The dish is fine, and as a bean soup, it's pretty good. But the apple/wine thing did nothing for me at all. These are the ingredients that attracted me in the first place. Made up the dish just as written looking forward to some magic. But, it simply wasn't there. Frankly, if I were to make this dish again, I'd forgo the wine/apple thing, and just build out an good, thick soup. I'd rate that dish at least a 4 star.

This was a great soup. I tripled the recipe and it filled my giant crock pot (I didn't cook it in this, just served it at work in it). I used half golden delicious apples and half granny smith. I did drain the pinto beans and I used about 2 tbls of the bacon drippings to emphasize the bacon flavor. I made it the night before and added the crumbled bacon just before serving. It turned out very well. I think the apples would have been less soft if I had served it the same night I made it. Make sure not to over cook them in the wine. Thanks for the recipe!

Oh my goodness...this is good. Even better the next day! I used fire roasted tomotoes.

This recipe sounds yummy and the reviews are encouraging. I haven't made it and have two questions: 1) do I drain and rinse the beans and 2) what can I use as a substitute for the wine? Thank you.

This was a good hearty soup, but not spectacular. However, I do believe it is because I chose some of the wrong variables. Next time would use a granny smith apple and dice so that the apple retains its flavor (I used Fuji). I would also pick a higher quality bacon and definitely thick cut. Overall a decent soup. Cooking apples in with the wine though - that's a whole new culinary world in itself. Thanks!

This recipe intrigued me and after reading the reviews, I decided to "tweak" the recipe. The result of my "tweaking", yielded a terrific soup. My changes to the recipe are as follows: Since the recipe seemed to be taking on an Italian flavor, I decided to brown Italian sausage slices and added them to the soup stock at the end of the simmer time. I sauteed the celery, onion and garlic in the pan drippings from the sausage. In addition, I used 3c. beef stock, added an additional 28 oz. can Italian style tomatoes and increased the wine by an additional 1/4 c. Instead of slicing the apple, I chopped a Granny Smith apple and added it to soup mixture at the end of the simmer time so that the apple would have some crunch. Since I was serving the soup later, the addition of the sausage & apple at the end of the cooking time, softened the apple just enough without being too soft. For serving, I garnished the soup with Parmigano/Reggiano cheese and served it with crusty bread. Since I used the Italian sausage, I omitted the bacon. The next time I make this soup, I will also add the bacon together with the sausage and determine what depth of flavor I get with that. All in all, this recipe is very easy with terrific flavor. I will definitely be making this again, and my husband seconds that!

We liked it. It was very good! That being said, I've only made it the one time. Its not a part of my regular soup rotation. Still looking for recipes to join that circuit! :-)

Hubby said give it a 5-star review! The unusual mix of ingredients caught my eye and as I read the entire recipe the imagined flavors intrigued me. I used 1 1/2 oz real bacon bits from a can (no greasy mess!) and minced garlic from a jar. Everything else was as listed. Hubby didn't know apple was one of the ingredients until I commented that they looked like potatoes. He paused, looked at his soup, and exclaimed, "These are apples?" :-) I'll be making this again, especially on winter Sundays when we're both home watching football and can enjoy the fragrant steam as it simmers.

Really good-love the wine soaked apples in here!

I was curious about how the sweetness of the apples would harmonize with the other wholesome veggies and bacon. To my suprise and to my picky boyfriend's delight we both absolutely loved the soup with french bread. I added a little more water and the bean liquid b/c it seemed to stewy to me.

Made this for dinner tonight and it is nearly impossible to make something that both my husband and daughter like, this was a hit. Very flavorful and filling with few calories and NO carbs.

Guess it's a little too fancy for this family -- nothing about the taste worked for us. Definitely much less than the sum of its parts.

Excellent for a cold winter's night! If you don't like crunchy celery in soup, I would suggest cooking it with the onion. Any beans will do; I used kidney instead of pinto.

This soup is good, but not outstanding. Even though I added no salt to the recipe because of the stock and the bacon, it was still pretty salty. I probably won't make it again, as my husband really didn't care for it.

Delicious and filling! I didn't have the red wine, so I used sherry, but the flavor was still great. We ate ours on a snowy day with smoked gouda grilled cheese sandwiches - fantastic and easy!

When I saw this, I was skeptical but decided to try it after reading the reviews. This soup was fantastic! My family grumbled when I told them but everybody went back for seconds. I took other reviewers suggestions and sauted the onion, garlic and celery in the bacon grease. I also doubled the bacon and used a granny smith apple. This will definitely be a regular meal in our household.

Loved this!! I did add 2 apples instead of one, and only had light red kidney beans so I used those instead of pinto... but this was GREAT!!!

This was good but if I were to make it again, I would probably use kidney beans instead of pintos. I was a bit hesitant about how prominent the apple would be, so I used a small Gala - it was just right. This was nice for a change but I don't think I'd make it again. Thanks.

wow

MmmmMmmmm, Good! Kind of a mellow soup. Very nice blend of flavors. I did a teetotaler's version, but crushed some grapes in with the apples and 1/4 cup water to make up for absence of wine. Still, though, an excellent soup, I'm sure either way.

i was surprised my anti tomato and anti celery husband loved this, and complimented the broth praticularly. Made exactly as written. Thanks.

This was good. It tasted better once the soup sat a bit and seasonings mixed in more. I made this for a lunch and my friend and I liked it. We made grilled cheese sandwich to accompany the soup.

This was a big and surprising)hit! Followed recipe as stated with one exception. I did not simmer the apples and wine separately. Put everything in one pot and simmered in for about 2 hours. The only change I will make next time is to puree the tomatoes before added them to the soup -- I think it will make a nicer consistency. Will definitely make again.

The taste was unique, and the leftovers were even better. But the consistency seemed lacking. Perhaps it's because I made this in the fall, and was expecting something a bit more hearty. I'm keeping it to amend for later uses... Thanks for sharing!

My husband was skeptical, but after trying it, he rated it pretty good. The wine gave the apples a sickly color. Probably won't make it all the time, but it was a fun recipe to try.

I was not impressed with this recipe. It was not terrible, but it was not as good as the other reviews made it out to be. I had to add a lot of salt. I put Parmesan Cheese on each serving which helped add some saltiness as well.

This is a really good recipe...my boyfriend loved it...but I would double it next time...It only made four big bowls.....The red wine is great in it!

It was pretty good.. the second and third days. Right off the stove, it was a little iffy- my husband was not a huge fan but I thought it was good enough to at least eat the leftovers! I actually preferred them cold. It is always a little strange/disappointing when good crispy bacon is made soggy, but it did make for an interesting recipe that I have been wanting to try for a while.

This soup is fantastic - we love it, but the servings are definitely off (especially if you are eating this as a main course). I set the servings for 8 and it really only made 3 servings (my husband and I ate it for dinner with grilled cheese and had one meal-sized portion left).

So yummy! I used chicken broth instead of beef and white wine instead of red- changed nothing else.

As I was making this I was starting to wonder if it was some kind of joke...it just sounded too weird but the reviews were so good I had to try it. It was SO good...thought I was in a gourmet restaurant!! Didn't know if I was supposed to drain the beans so I didn't! Didn't seem to affect the flavor.

This was such an odd combination of ingredients, but ended up tasting decent. I definitely like other soups better, but this one wasn't bad. Freezes/reheats well.

LOVED this soup! Like others, I sauteed the onions, garlic and celery in the bacon grease, and pureed the canned tomatoes for a smoother consistency. Other than that, the recipes is perfect. Even better left over!

This is pretty yummy. I added a couple of tablespoons of brown sugar to balance the acidity of the canned tomatoes. It's one of those dishes that, once you start, will leave you returning for "just one more spoonful." I will be adding this to my regular household menu.

This was very good. I made it for a dinner for 5 and doubled the recipe. You could afford to triple it, as it was only enough for medium sized bowls. Otherwise it was very good.

I love this soup. Such an interesting blend of flavors. I've made it two ways so far, with and without the pinto beans. I prefer the beans, but I recommend cutting the quantity in half. The flavor and consistency of the beans tend to overpower the soup. This is a soup that you should make a few days in advance because while it's tasty right out of the pot, it's AMAZING a few days later!!

This soup was a lot easier to make than I first thought. I did not have bacon so I used panchetta instead. With a splash of some good hot sause it was great. Served with bisquits to sop up the soup. Will try again with bacon to see how much the flavor changes.

I needed more broth than the recipe called for and I honestly didn't think the apple added much positive to the soup. It was better the next day in my opinion.

This was good. But the tomato flavor was the strongest so it should be called "tomato apple bacon soup".

I made this for a work party and it got rave reviews! I followed the other reviewers' suggestions to use low sodium broth and bacon, and it turned out perfectly. Also, I quadrupled the recipe and it still worked magnificently.

This was hearty! I didn't have stewed tomatoes, so I used 14 oz. of canned crushed tomatoes. Will make again, on a cold day!

This was a huge hit! I read the reviews and decided to sauté the celery, onion and garlic in the bacon grease, halve the beef stock with apple cider, and swap the pinto beans for kidney beans. It is simple to make and has very rich and complex flavors. I was afraid it would be too sweet, but it absolutely wasn't. This is going on the Fall/Winter Comfort Food menu!

Finally! A unique soup for me to try on a crisp fall day…I get so bored with the usual soup recipes. This isn’t anything crazy by any means. Its just a nice little combo of ingredients and flavors that work very nicely together. I also love that the bacon in the recipe is drained and you actually don’t use the drippings (while that would be delicious, Im sure) but instead use olive oil to sauté the onions and garlic. It makes for a bit healthier soup and with all the great flavors you don’t miss out on anything anyway. I actually used canned dice tomatoes instead of stewed to cut down on the sugar. Instead a added a light drizzle of maple syrup to the pot to add a touch of natural sweetness. With the apples and the apple smoked bacon I used it was a fantastic pairing. Excellent soup! Give it a try:))

this is comfort food with a twist that makes it appropriate for company. Don't let the combination scare you off.

All I can say is you should double the recipe!! Outstanding!! Simple to make and soooo delicious you can't go wrong.

This is delicious! Especially the second day. I thought my family would really balk at the title when I told them what I was making, but all of them (except for my youngest brother because he is quite picky) said it sounded interesting. Plus, they really liked it (oh, except for aforementioned brother). I will definitely make this again!

When my boyfriend and I had his family over for dinner everyone loved it. They were done eating it before I could even finish bringing out the rest of the meal.

This was a fantastic easy lunch! The only thing I did differently is that I used a whole onion diced and I used black beans instead of pinto. I also left out the celery and it was terrific!! Will definitly make again and I passed it along to my mom.

Loved it. Didn't change a thing. Even got my boyfriends 4 year old nephew to eat it.

I found this to be odd tasting. It was not a hit in our family.

I was intrigued by the combination of the ingredients. I used the bacon grease to sauté the onions and garlic, otherwise I followed the recipe. The aroma is incredible. The blend of flavors delicious. I will definitely make this again. It's an impressive soup to serve guests.

This is an unusual blend of flavors that combine to make a delicious soup. I made it as directed except that I sauteed the celery with the onion and I added a little more beef stock. A nice way to use fall apples.

This is an AWESOME recipe! I followed the recipe almost exactly. The only change I made was I used a maple syrup flavored bacon instead of regular. Everyone I served it to raved about it and wanted to know where I got the recipe. This is a foolproof recipe that will be a hit with whoever you serve it to.

Quite enjoyable.

Very good soup. Please remember to drain the bacon grease! I just put the wine and apples in the soup pot and it turned out great! Thanks!

Followed this exactly! My ONLY mistake was not doubling it! It 'sounds' so weird, but believe me - it is wonderful. Kind of a gourmet vegie soup (sort of). Thanks for this one!

1st time, I made as directed and it was delicious! Second time, I added pasta and left out the beans and it was even more delicious! This is a keeper!

Liked it very much. Next time I will cut the thin apple slices down to bite size. I made this and froze it. It was wonderful. Because I was going to freeze it I soaked the apples in warm wine, but did not cook them. I put the appples in just before I froze the soup. The apples turned out perfect after reheating, the were not mushy at all.

Wow! This is SO good! Whole family loved it. Directions did not say whether to drain the beans or not. I did not. Pureed the tomatoes as my 16 year old son does not like cooked tomatoes. He had no clue they were in there. :) Might throw a little fresh parmesan on top of the filled bowls next time. I will be making this again and again!

This was pretty good. I was worried about the amount of salt, so I used no salt added tomatoes and then just added a teaspoon of italian seasoning. I also used reduced sodium beans and I didn't add any additional salt at the end. I did find that I needed to use the whole container of beef stock though, so I'm guessing I ended up doubling the amount of liquid, to get the consistency that I was looking for.