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“This hearty, slightly different soup is absolutely once of the best and easiest soups I have ever made. Great served with rye bread and butter.”
READY IN:
1hr 10mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel & chop onion and bacon and place in frying pan. Cook until bacon is medium done and onions are translucent and golden. Drain fat, set aside.
  2. Peel & chop carrots and potatoes and place in large stock pot.
  3. Add onions and bacon.
  4. Just cover with warm water.
  5. Add 2 boullion (broken up) and a 3rd if necessary. Salt & Pepper to taste.
  6. Boil until dead. You can not over cook this, you actually want it mushy.
  7. Halfway through add Italian Seasoning.
  8. Allow to cool completely.
  9. Either using a blender or food processer puree the soup. Reheat.

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