Ingredients
5 slices bacon (try with more)
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 (used diced Italian style)
2 stalks celery, chopped
1 bay leaf
1 medium apple, thinly sliced
1/2 cup red wine (used apple juice)
salt and pepper to taste
*maybe try with thinly sliced carrots
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, coarsely chop, and set aside.
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.
In a small saucepan over medium heat, cook and stir the apple in the red wine until soft.
Mix bacon, apple, and remaining red wine into the soup mixture. Season with salt and pepper. Continue to simmer, stirring occasionally until well blended.
Nutritional Information
Amount Per Serving Calories: 195 | Total Fat: 10.3g | Cholesterol: 12mg
