Bacon, pasta and more combine in this Smoky Vegetable Soup recipe. Try our Smoky Vegetable Soup tonight to experience a mix of flavors that can't be beat.
What You Need
Original recipe yields 4 servings
4 slices OSCAR MAYER Bacon, cut into 1/2-inch-thick slices
1 cup each chopped carrots, celery and onions
1/2 cup chopped fresh mushrooms
1 clove garlic, minced
1/4 tsp. ground black pepper
5 cups fat-free reduced-sodium chicken broth
1/2 cup orecchiette pasta, uncooked
1 tsp. white wine vinegar
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Let's Make It
Cook and stir bacon in large saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels.
Add vegetables to drippings in skillet; cook 8 to 10 min. or until lightly browned, stirring occasionally. Add garlic and pepper; cook 2 min., stirring occasionally.
Stir in broth; bring just to boil. Simmer on medium-low heat 10 min. Add pasta; cook 10 to 15 min. or until tender, stirring occasionally. Remove from heat. Stir in vinegar. Top with bacon.
This versatile soup can be made using whatever fresh vegetables you have on hand. If using tender vegetables, add them to the soup along with the pasta. Serve with whole wheat rolls.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1-1/4 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.