Bacon, Leek, and Mushroom Soup

Consider this a Southern take on Italian minestrone. Farro stands in for the pasta while black-eyed peas are the beans of choice.

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  • Makes: 10 servings
  • Serving Size: 1 cup
  • Prep: 15 mins
  • Cook: 30 mins

Bacon, Leek, and Mushroom Soup

Directions

  1. In a Dutch oven bring broth and water to boiling. Add farro; return to boiling. Reduce heat. Simmer, covered, for 15 minutes.
  2. Meanwhile, in a large skillet cook mushrooms, carrots, and leeks in hot oil over medium heat about 5 minutes or until leeks are tender. Add garlic and cook for 30 seconds, stirring frequently. Stir mushroom mixture, kale, black-eyed peas, thyme, salt, and black pepper into the farro. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes more or until the farro is tender. Stir in undrained tomatoes; heat through.
  3. Ladle soup into bowls and serve. If desired, top with Parmesan shards and crushed red pepper.

From the Test Kitchen

To Make Ahead:

Prepare soup as directed through Step 2 except do not add the kale. Cool soup; transfer to an airtight container. Cover and chill for up to 3 days. (Or transfer to freezer containers. Cover; freeze for up to 2 months.) To serve, if frozen, thaw soup in the refrigerator for 1 to 2 days. Place soup in a Dutch oven. Stir in kale. Cook and stir over medium heat until bubbly and kale is tender, stirring occasionally. Stir in additional vegetable broth, if necessary, to reach desired consistency.

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Nutrition Facts (Bacon, Leek, and Mushroom Soup)

  • Per serving:
  • 128 kcal ,
  • 2 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 0 mg chol. ,
  • 597 mg sodium ,
  • 23 g carb. ,
  • 5 g fiber ,
  • 7 g sugar ,
  • 6 g pro.
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