This recipe caught my eye. I was looking for a hearty winter soup recipe, and this one sounded great (bacon in soup, umm yes!). It was originally a weight watchers recipe, but now it’s definitely not.. oops! But if you want the lighter version, it’s posted below.
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2 large potatoes
1 cup carrots
1 cup celery
1/2 cup onion
1/2 cup green onion
1 1/4 cup pepper
1 can (14-15 oz) corn, drained
8-10 pieces of bacon, cooked and crumbled
1/2 cup vegetable broth
1 cup milk
Dried thyme, rosemary, oregano (at least a tsp of each)
Chili powder, to taste, more if you like it spicy
Wash and slice the potatoes into cubes, and place them in a pot of water to boil. While the potatoes cook, chop carrots, celery, onion, green onion and peppers into small pieces. Also, cook the bacon if not already done. For this recipe, I cooked the bacon a little longer than normal so it would be more crumbly and easier to add to the soup.
Drain the potatoes once they are soft and use a masher to smash them.
Heat a large skillet over medium-high heat, spray with cooking spray. Add the carrots, celery, onion, and peppers and sauté for 5 minutes. In a large soup pot combine the sautéed vegetables, green onions, the mashed potatoes, crumbled bacon, corn, vegetable broth, milk, and seasonings. Mix it all together and simmer for 10-15 minutes.
Adapted from Weight Watchers
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