BACON, SWISS CHARD, POTATO, AND VEGETABLE SOUL-SATISFYING SOUP
I begin to turn to soup when the weather outside turns a bit crisp, and I keep right on making and eating hearty, healthy, warming soups all winter long. This is an adaptable soup. Instead of the swiss chard, you could substitute any dark greens (spinach, turnip tops, radish tops, mustard greens, etc.). You could also substitute beans and/or rice for the potato; add fall veggies like sweet potatoes or squash; etc. Unless you're veggie, don't leave out the bacon. Smoked, cured pork products paired with leafy greens are one of life's simple luxuries.
Provided by jo_mama
Categories Vegetable
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- I think it's easier to cut bacon when it's just out of the freezer. Anyway, cut the bacon across the strips, cutting it into small cross-sections of bacon strips. Add the bacon to a heavy-bottomed large soup pot over a medium flame. Render the bacon fat, stirring frequently to keep it from burning to the bottom of the pan. Once the bacon is crispy (but not burnt), remove it to a papertowel lined bowl/plate with a slotted spoon.
- Into the hot, delicious bacon fat add the carrots, celery, onion, swiss chard stalks, and bay leaves. Saute until vegetables soften, release liquid, and brown a bit (maybe up to 10 minutes or so?). The browning (but not burning) will develop additional flavor that will help to flavor your soup.
- Once the veggies have caramelized a bit, add the garlic, potatoes, and black pepper. Saute a few minutes until garlic is fragrant but not burnt.
- Add the swiss chard leaves, and stir well. The garlic and vegetable infused fat should evenly coat and cling to the contents on the pot. Add the chicken stock, enough to cover the veggies, cover the pot, and over a high flame bring to a boil, and reduce heat to simmer.
- Keep the soup at a bare simmer for 30 - 45 minutes or so, stirring occasionally, until vegetables are done to your liking. Taste and adjust the salt and black pepper. At this point, you can enjoy the soup as is, or you can use an immersion blender (or the tool of your choice) to further meld the flavors.
- Serve hot how you like it. With the crunchy bacon pieces, crusty bread, drizzled with a little olive oil, topped with a dollop of sour cream, dusted with a fresh turn of black pepper--the options are endless.
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Dulani kanchana
[email protected]I would definitely recommend this soup to others.
Binay Tharu
[email protected]This soup is perfect for a quick and easy weeknight meal.
Model Shahzada
[email protected]This soup is a great source of vitamins and minerals.
Sidratun Muntaha
[email protected]I love that this soup is made with all fresh ingredients.
Liton Liton
[email protected]This soup is a great way to use up leftover vegetables.
Topup Yeamin
[email protected]I found this soup to be a bit bland. I would recommend adding more spices or herbs.
Cubwa Caroline
[email protected]This soup is a bit too salty for my taste. I would recommend using less bacon or salt.
Washington Runganga
[email protected]I love the combination of flavors in this soup. The bacon, swiss chard, and potatoes are all perfectly balanced.
Goodness Kerea
[email protected]This soup is hearty and delicious. It's perfect for a cold winter day.
Domingo Aguilar
[email protected]I made this soup for my family and they loved it! The soup was easy to make and the ingredients were easy to find. I will definitely be making this soup again.
Thin Mint
[email protected]This soup is a true soul-satisfier! The combination of bacon, swiss chard, potatoes, and vegetables creates a rich and flavorful broth that is simply delicious. I especially love the addition of swiss chard, which adds a nice bitterness that balances