BLT Soup

Times:

10 minutes prep, 15 minutes cook

Ingredients:

8 slices bacon, crisply-cooked
1 28-oz can crushed tomatoes
1 14 1/2-oz can chicken broth
1 15-oz can cooked 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 leaves, 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:

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

Random Safety Tip:

Refrigerate leftover pork as soon as possible.

Ratings

Buying/Handling/Storing Tip:

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.

Other Pork Buying/Handling/Storing Tips

Ask Your Butcher

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.

More Butcher Tips

About the Cut

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.

Learn About the Pork Cuts

Cooking Method:

Freebies

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