I love making soups that cook all day allowing the flavors to meddle either on the stove top or in a crock pot. Here I decided to go the opposite route and throw together a soup in under 30 minutes. I must say it everything came together perfectly and it was plenty flavorful. I did use turkey bacon to help my cause out. I had a list of ingredients I wanted to use but no particular method of putting them together. So I just went for it, didn’t over think it, and ended up with a delicious meal for us to enjoy. It has been a bit hot for soup, but it’s a meal I can make easily which is what I’m all about these days.
Potato, Fennel, Mushroom, Bean, and Bacon Soup
- red potatoes, chopped into decent sized chunks
- fennel, chopped into 1″ pieces
- garlic, minced
- onion, chopped
- shrooms, sliced thickly
- parsley, chopped I used about 1/4 cup
- 4 slices turkey bacon, sliced into thin strips
- can white northern beans
- Better Than Bouillon chicken base
- olive oil
- In a pot heat up some olive oil. Add the bacon, garlic, and onion. Cook until garlic and onion have browned.
- Add water, I used 8 cups as I had a lot of potatoes (around 8 or 9), and add the chicken base, I used 3-4 teaspoons. Next toss in the potatoes and parsley, bring to a boil, and simmer until they are tender.
- Meanwhile in a pan heat up some olive oil and cook the fennel until just tender and lightly browned. Set aside.
- Heat up a bit more olive oil in the pan and cook the mushrooms.
- Once potatoes are tender add in the beans, fennel, and mushrooms. Season with s&p. Allow to simmer for 5 minutes and serve.