Best Turkey Bacon Vegetable Soup Recipes

TURKEY BACON VEGETABLE SOUP

Turkey Bacon Vegetable Soup image

After really REALLY trying to like it, I still HATE turkey bacon, cooked as bacon, but it is really GOOD in this soup -- tastes more like ham! This recipe is a quick throw together soup on a cold winter's day, to use up a package of turkey bacon. Served with Parmesan Sour Cream Cornbread --

Provided by KerfuffleUponWincle

Categories Lunch/Snacks

Time 33m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons butter
1 medium onion (chopped)
8 ounces turkey bacon (cut into bite-size pieces)
1 (14 ounce) can beef broth
2 medium russet potatoes (peeled and cubed)
2 bay leaves
1 teaspoon dried celery flakes
1/8 teaspoon ground thyme
1/8 teaspoon red pepper flakes
2 tablespoons Worcestershire sauce
1 (14 1/2 ounce) can green beans (drained)
1 (14 1/2 ounce) can diced tomatoes (do not drain)

Steps:

Melt butter in a saucepan and saute chopped onion and chopped turkey bacon until onion is translucent, and bacon is sorta frizzled ~ about 4 minutes.
Add beef broth, cubed potatoes, bay leaves, celery flakes, thyme, red pepper flakes, and Worcestershire sauce ~ bring up to heat, then simmer for 10-12 minutes until potatoes are tender, but still firm.
Add drained green beans, and diced tomatoes with juice ~ simmer for about 5 minutes more, until heated thoroughly.
Serve with Parmesan Sour Cream Cornbread, and sliced jalapenos.

TURKEY BACON, CANNELINI BEAN AND VEGETABLE SOUP

Turkey Bacon, Cannelini Bean and Vegetable Soup image

After Hurricane Irene hit Massachusettes last fall, I was without power for 4 days. When the power was restored, I decided to make one of my favorite comfort dishes- Bacon, Bean and Vegetable Soup. This is a quick fix, no fuss recipe for whatever ails you. The beans are creamy, the broth is flavorful, the bacon is smokey and the...

Provided by Linda Dalton

Categories Bean Soups

Number Of Ingredients 16

Ingredients

8 slice turkey bacon cooked and chopped, 1 inch pieces
1 1/2 c chopped onion
1 large carrot diced
2 small celery stalks diced
5 clove garlic minced
2 Tbsp canola oil plus any leftover bacon fat
1/2 tsp salt
1/2 tsp lemon pepper
3 dried bay leaves
2 can(s) 14.5 oz each low sodium, fat free chicken broth
2 can(s) 15.5 oz each cannelini beans rinsed and drained
2 Tbsp hot sauce
3 oz baby spinach chiffonade
GARNISH
shredded parmesan cheese
croutons

Steps:

1. Cook bacon and set aside. In large pot, add oil and any remaining bacon fat and warm over medium/low heat. Add carrots, celery and onion and stir. Cook about five minutes. Add garlic, salt and lemon pepper. Cover pot and sweat vegetables another 5 minutes. Add cooked turkey bacon.
2. Cook another minute or two and add bay leaves, broth and beans. Cook 20 minutes covered. Add spinach and hot sauce and cook until spinach is wilted, about 2 minutes. Taste and re-season if necessary.
3. Garnish with cheese and (homemade) croutons.

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