Crisp Bacon and Vegetable Soup

Crisp Bacon and Vegetable Soup

  • Prep: 10 min
  • Cook Time: 15 min
  • Total: 25 min
  • Serving: 4 Servings

Adding crispy bacon to this hearty vegetable medley gives this soup additional richness and depth. Feel free to use turkey bacon instead.


  • 4 slices of bacon
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 large carrots, chopped (about 1-1/2 cups)
  • 1 medium onion, chopped
  • 1 large leek, trimmed, cut lengthwise into four equal pieces and sliced (about 2 cups)
  • 1 cup peeled, cubed potatoes
  • 4 cups vegetable broth
  • 4 cups water
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 pound fresh green beans, trimmed and cut into 1-inch pieces
  • 2 cups sliced zucchini
  • 1 (28-ounce) can crushed tomatoes
  • 1/2 pound fresh tomatoes, chopped
  • 1 (15-ounce) can cannellini beans, drained and rinsed


  1. Place the bacon into a soup pot and cook for 6 minutes over medium-high heat until crispy. Remove with a slotted spoon and then crumble once cool enough to handle.
  2. Add the carrots, onion and leek to the pot with the bacon fat, and sauté for 4 minutes. Stir in the potatoes, broth and the water and bring the mixture to a boil. Simmer the soup until the potatoes are just tender, and then add the crumbled bacon, green beans, zucchini, crushed tomatoes, chopped tomato and beans. Cook the mixture for 8 minutes and then serve hot.


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