Apple Bacon Tomato Soup

[Dee]

Ingredients

5 slices bacon

1 tablespoon olive oil

1/2 white onion, chopped

2 teaspoons garlic, minced

2 cups beef stock

1 (15.5 ounce) can pinto beans

1 (14.5 ounce) can Italian-style stewed tomatoes

2 stalks celery, chopped

1 teaspoon bay leaf

1 medium apple, thinly sliced

1/2 cup red wine

salt and pepper to taste

 

Directions

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

2 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.

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

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