Ba­con-Ap­ple Red Cab­bage Soup

Escalon Times - - NEWS -

Prep time: 15 min­utes

Cook time: 20 min­utes

Serv­ings: 4

2 slices thick-cut ba­con, chopped

1 medium red onion, chopped (about 1/2 cup)

1 clove garlic, minced

1 jar (16 ounces) Aunt Nel­lie’s Sweet & Sour Red Cab­bage, not drained

2 cups low-sodium, fat-free chicken or veg­etable broth

1 medium ap­ple, chopped (about 1 cup), plus ad­di­tional for gar­nish (op­tional)

1/4 tea­spoon ground cin­na­mon (op­tional)

1/8 tea­spoon ground all­spice (op­tional)

1/8 tea­spoon ground cloves (op­tional) plain yo­gurt or sour cream (op­tional) crum­bled cooked ba­con (op­tional)

In large saucepan or Dutch oven over medium heat, cook ba­con 2-3 min­utes, or un­til cooked through and crisp. Re­move ba­con from skil­let; re­serve. Drain drip­pings; re­turn 1 ta­ble­spoon to pan; dis­card re­main­ing drip­pings.

Add onion to pan. Cook about 2 min­utes, un­til ten­der, stir­ring fre­quently. Add garlic; cook and stir about 30 sec­onds. Add red cab­bage and liq­uid from jar, broth and chopped ap­ple. Stir in cin­na­mon, all­spice and cloves. Bring to boil. Re­duce heat and sim­mer, cov­ered, 10 min­utes. Add wa­ter, 1/2 cup at a time, if soup is too thick. Add ba­con to pan. Con­tinue sim­mer­ing about 3-5 min­utes, un­til ap­ples are ten­der and soup reaches de­sired con­sis­tency.

Spoon into bowl. Gar­nish with ap­ples, yo­gurt and crum­bled ba­con, if de­sired.

Ba­con-Ap­ple Red Cab­bage So

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