Veggie-Loaded Turkey Bacon Soup Recipe

Recipe Summary

Ingredients

• 4 slices of turkey bacon, chopped
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and sliced
• 1 cup of corn kernels (fresh or frozen)
• 1 cup of peas (fresh or frozen)
• 1 bell pepper, diced
• 4 cups chicken broth
• 2 cups potatoes, diced
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• 1 tablespoon olive oil
• 2 tablespoons fresh parsley, chopped

Instructions

1. In a large pot, heat olive oil over medium heat. Add chopped turkey bacon and cook until crispy.
2. Add diced onion and minced garlic, sautéing until the onion turns translucent.
3. Stir in carrots, bell pepper, and potatoes, cooking for about 5 minutes.
4. Pour in chicken broth, bringing the mixture to a boil. Reduce heat and simmer for 15 minutes, or until vegetables are tender.
5. Add corn and peas, cooking until just heated through.
6. Remove from heat and stir in shredded cheddar cheese until melted.
7. Add salt and pepper to taste, then garnish with fresh parsley before serving.

Helpful Tips

• Tip: For a creamier texture, blend half the soup with an immersion blender before adding the cheese.
• Variation: Substitute turkey bacon with regular bacon or ham for a different flavor profile.

Storage Instructions

Let the soup cool completely before storing. Keep in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Pairings

Serve with a crusty baguette or garlic bread. Pair with a light, crisp white wine or a sparkling water infused with lemon.