Make Soup and Eat Well

For my time and money, you can’t make a better everyday meal than a big pot of homemade soup. Store bought canned soups are insipid, salty concoctions that taste nothing like the real deal. With the cooler weather upon us, take some time this weekend, or one night after work, to fix up a big pot of the stuff. Leftover soup is even better the next day and if you get tired of eating it three days in a row, then freeze some for later. 

Bacon Nation offers you eleven delicious soup recipes all enhanced by the sweet, salty, smoky, meaty juiciness of bacon. But we never overdo bacon’s presence, and try always to keep the fat in the soup to a minimum. 

One of my favorites is our Mushroom-Barley Bacon Soup. This soup has both dried and fresh mushrooms, and I’ve found mushrooms in a soup simulate the texture and heartiness of beef. Our Bacon Nation recipe calls for carrots, but you can substitute cubes of sweet potato, as I did in this version. 

So what are you waiting for? Making soup is one of the easiest ways to create a great dinner without working too hard, and that’s good news for any cook.