What most people think about bacon:
What I think about bacon:
I recently opened my fridge and was confronted with an ultimatum – accept that bacon is a viable ingredient and use the leftover bacon sitting in our fridge OR throw out good food. As I am not someone who throws away food unless it has begun growing little mold babies (and even then, if I can cut off the mold, there’s a pretty good chance I’ll still eat it), I accepted the challenge and committed myself to make something that even I, the bacon meh-er, would love.
Ingredients (makes 4 servings)
- 3 sweet potatoes, in 1/2 inch cubes
- 3 yukon potatoes, in 1/2 inch cubes
- 28 oz can whole peeled tomatoes (do not strain out extra juice)
- 6 slices of bacon, chopped
- 10 oz frozen spinach (one “block”)
- 4 cups chicken/veggie broth
- 4-5 garlic cloves, minced
- 3 tbs olive oil
- 2 tsp oregano
- 1 tsp garlic powder
- 1 tsp rosemary
- 1 tsp salt
- Sauté bacon and garlic in olive oil in a large soup pot.
- Add the tomatoes and extra tomato juice to the pot, being sure to break up the whole tomatoes (by squeezing them) before adding them to the pot.
- Add the potatoes, broth, spinach (no need to defrost before adding), oregano, garlic powder, rosemary and salt and stir.
- Bring to a boil then simmer for 30-45 minutes, or until the potatoes are soft.
- If you want a thicker soup, blend 3 cups of soup and then add back to the pot.