This is seriously warming. Our Thanksgiving build up this year has been a chilly one...snow, ice and frigid temperatures. Sometimes you just need to stay home and enjoy cooking and crank up the heating....worrying high heating bills hear we come.....! This soup is a good one to have up your sleeve for these chilly days, when the kids have a "snow day" and you want to feed them something nutritious!!
8 -yes 8 -yippee! slices of bacon,chopped
1 onion
3 cloves of garlic,chopped
1 tbsp chopped thyme
3 stalks celery.diced
3 carrots,diced
1 14 oz tin tomatoes
8 oz roasted red peppers ,drained and chopped (mine were from a jar)
15 oz can pinto beans ,drained
4 -5 cups chicken stock
3 oz goats cheese,crumbled
2 tbsp chopped chives
salt and pepper
In a large soup sized saucepan, cook the chopped bacon until the fat has rendered and its nice and crisp. Remove and discard all but 2 tbsp of the fat, and put the bacon on a plate whilst you get the other veggies going. Add the diced onion, garlic and thyme to the pan and cook for about 5 minutes,until softened. Add the celery and carrots,and leave to cook for 10 minutes. Then you can pour in the tin of tomatoes, mine were the already chopped variety, and peppers and lastly the beans.
Add 4 cups of chicken stock to the pan ,and leave to bubble gently for another 10 minutes. The vegetables should be nice and soft at this point. Puree the soup in a blender or with a hand held blender, and add the goats cheese,stir until melted. The addition of the goats cheese really makes a difference to the taste...yummy. Season . If your soup looks too thick ,you can add the other 1 cup of stock...I like my soups thick! Add the bacon bits you cooked earlier ,and serve ...garnish with the chopped chives, makes it look pretty.
BACON!
Happy Thansgiving!
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