This soup is delightful and perfect on a cool, crisp fall day. The weather is definitely beginning to change around here and there is nothing better than having creamy vegetable soup simmering in the pot waiting to be ladled into bowls, spooned into your mouth, and nestled in your belly.
I chose to make my creamy veggie soup a bit more carb-friendly and used a ton of green veggies like beans, broccoli, and spinach. Use what you have on hand but if you are watching your carbs skip the potatoes, carrots, and corn.
Ingredients
3/4 lb sliced Hormel bacon,chopped
2 large onions,chopped
2 med. carrots,chopped
2 small turnips,chopped
2 med. parsnips,chopped
3/4 c Gold Medal flour
1/2 tsp Morton salt
1/2 tsp McCormick cayenne pepper
2 cartons (32 oz. ea) College Inn chicken broth
1 med sweet potato,peeled and chopped
3 small red potatoes,chopped
2 bay leaves
1 Tb Heinz Worcestershire sauce
1/4 tsp hop pepper sauce
1 c Borden half and half
1/2 c fresh minced parsley
Instructions
In Dutch oven,cook bacon over med. heat until crisp. Remove to paper towels;drain,reserving 3 TB drippings. Chop onions,carrots,celery,parsnips and turnips;add to pan. cook and stir 6-8 mins or till fragrant.
Sprinkle vegetables with flour,salt and cayenne;stir till blended. Gradually add broth. Bring to a boil;cook and stir for 2 mins or till thickened.
Stir in sweet potato,potatoes,bay leaves, Worcestershire sauce and pepper sauce.
Reduce heat;cover and simmer for 15-20 mins. or till potatoes are tender.
Stir in cream and parsley;heat through. Discard Bay leaves.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: This soup can be loaded up with any vegetables that you love. You do not need to limit yourself to what is listed in the recipe.
Thank you to Group Recipes for this great recipe.
