Recipe Details

BLT Soup

Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

8 slices bacon, crisply-cooked
1 28-oz can crushed tomatoes
1 14 1/2-oz can chicken broth
1 15-oz can white beans, (cannellini or navy)
1 1/2 teaspoons Italian seasoning
2 teaspoons balsamic vinegar
1 cup leaf lettuce, shredded
1/4 cup fresh basil, thinly sliced

Cooking Directions


Coarsely crumble bacon & set aside. In 2-quart saucepan, stir together tomatoes, broth, beans and seasoning. Bring to a simmer; stir in vinegar. In small bowl, toss together lettuce & basil. Ladle soup into large soup plates or bowls; garnish each serving with crumbled bacon and lettuce & basil.

Serves 4.

Serving Suggestions

No-one said that the tomato in a BLT had to be sliced. This fresh soup is quickly made and goes well with grilled cheese sandwiches.

Nutrition Information

Calories: 240 calories
Protein: 12 grams
Fat: 9 grams
Sodium: 1370 milligrams
Cholesterol: 15 milligrams
Carbohydrates: 29 grams

User Added Photos

Have you prepared this recipe? Upload a Photo. Photos must meet these file requirements:
File Size: 10mb or less
xx Dimensions (we will auto-scale)
File Types: Jpeg, Jpg, Gif, Png, Bmp, Tif

No community photos have been uploaded for this recipe.

 
 
 
Pork Social

Featured Video

Pork Tenderloin with Goat Cheese-Stuffed Dates & Raspberry Chipotle Sauce Recipe

About the Cut: Bacon

The cut used to make bacon comes from the side - or belly - of the pig. When it is cured and smoked, it becomes bacon. An abundance of fat gives bacon its sweet flavor and tender crispiness.


Read more about Bacon  Arrow
More recipes with Bacon  Arrow

Featured Recipes

Tips and Tricks

Buying, Handling & Storage Tips

Store bacon in the package in the coldest part of the refrigerator at a temperature between 36 and 40 degrees F. Check the freshness date (“open by date”) on the package. Once the package is opened, use within five to seven days.


See more tips  View Recipe

Butcher's Tips

Bacon doesn’t just come from one place on a pig. In fact, English, American and Italian bacon comes from the belly of the pig while Irish and Canadian bacon comes from the back.


See more tips  View Recipe

Close
 
Rate this Recipe
My Rating * * * *
Review Title
Comment
Image
  Submit