Rating: 4.5 stars 4.4
271 Ratings
  • 5 star values: 168
  • 4 star values: 69
  • 3 star values: 27
  • 2 star values: 3
  • 1 star values: 4

A rich, flavorful, surprising soup. Warm and soothing in the winter. By the second day the sauteed apples have really infused the soup and it is so tasty! Could be wonderful with mozzarella cheese grated on top just before serving.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

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

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

Nutrition Facts

195 calories; protein 6.4g; carbohydrates 16.6g; fat 10.3g; cholesterol 11.9mg; sodium 446.8mg. Full Nutrition
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