Vegetable soup with smoked bacon
Every time I have leftover vegetables in the fridge and a piece of bacon on hand, I make this soup. It’s the kind of quick recipe where you don’t have to keep an eye on the pot all the time, but in the end, you have a warm, slightly spicy, and tangy soup. I like to keep the crispy bacon pieces to sprinkle on top when serving.
Quick Info
Total time: about 45-50 minutes
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Servings: 6-8
Difficulty: easy
Recipe type: vegetable soup with smoked bacon, suitable for lunch
Ingredients
1 celery root
2 parsley roots
1 carrot
3 onions
2 bell peppers
1 head of garlic
50 ml oil
150 g smoked bacon
200 g tomatoes for soup
1 bunch of fresh parsley
100 g egg noodles
1 egg yolk
2 tablespoons sour cream
2 tablespoons vinegar
3 l water
1 tablespoon salt
Preparation method
1. Clean and wash all the vegetables. Chop the onion into slices, and put the rest (celery, parsley, carrot, bell pepper, garlic) in a food processor and pulse briefly, just enough to make small pieces without turning it into a paste.
2. Heat the oil in a large pot. Add the chopped bacon and fry for 3-4 minutes, stirring frequently. Remove the bacon onto a paper towel or into a bowl and set aside for later.
3. Add the onion to the remaining oil and sauté for 2-3 minutes until it becomes slightly translucent.
4. Add the chopped vegetables and 2-3 tablespoons of warm water. Stir over low heat for a few minutes until they soften slightly.
5. Pour in the 3 liters of boiling water and add a heaping tablespoon of salt. Cover and let it simmer over medium heat for 25-30 minutes until the vegetables are tender.
6. Add the egg noodles to the soup and continue boiling until they swell and are fully cooked (7-10 minutes, depending on the noodles).
7. Add the diced or grated tomatoes for soup and continue boiling for another 6-7 minutes.
8. Meanwhile, chop the parsley. In a bowl, mix the egg yolk with the sour cream and vinegar. Take a few tablespoons of hot broth and mix it into the sour cream mixture, stirring continuously (to prevent curdling). Slowly pour this mixture into the soup while stirring.
9. Let the soup simmer on low heat for another 2-3 minutes, then add the parsley. Turn off the heat.
10. Serve the soup hot, topped with crispy bacon. No bread is needed.
Why I make this recipe often
It’s a hearty yet light soup made from what I usually have in the fridge. The bacon gives it a distinctive flavor, and the sour cream with vinegar makes it pleasantly tangy. You don’t have to spend much time in the kitchen, and it keeps well in the fridge.
Tips and variations
Tips
The bacon tastes better if you fry it slowly over medium heat until it becomes crispy. For the vegetables, don’t chop them too finely to avoid a cloudy or textureless soup.
Substitutions
If you don’t have bacon, you can use smoked ham, but it should still have some fat. The noodles can be any kind of thin pasta or egg shells. The sour cream can be either low-fat or full-fat, according to taste.
Variations
You can add a teaspoon of hot paprika if you want the soup spicier. If you don’t have parsley, dill is a good alternative. For an even more intense flavor, you can use bone broth instead of water, but it’s not essential.
Serving ideas
This is a simple soup, with crispy bacon added at the end. It doesn’t need bread or croutons. It can be served with a bit more sour cream if you prefer it creamier.
Frequently asked questions
How spicy is the soup?
The soup is moderately spicy, depending on the peppers used. If you want more heat, you can add hot paprika or a small hot pepper.
Can I use other types of pasta?
Yes, any small pasta or egg noodles work. I don’t recommend large pasta because they absorb too much broth.
Do I have to use a food processor for the vegetables?
No, you can chop them into small cubes with a knife. The food processor saves time but is not mandatory.
How long does the soup last in the fridge?
Up to 2 days, kept covered. The noodles tend to absorb the broth, but you can add a little water when reheating.
Nutritional values
Approximately, for one serving (about 350 ml):
calories: 190-220 kcal
proteins: 7-9 g
carbohydrates: 18-22 g
fats: 8-11 g
Values may vary depending on the type of bacon, sour cream used, and the amount of pasta.
Storage and reheating
The soup can be stored in the fridge, covered, for up to 2 days. When reheating, add a little water if the pasta has absorbed too much liquid. The fried bacon should be kept separately and added when serving to remain crispy. Freezing is not recommended.
First, we clean all the vegetables and wash them. We chop the onion into small pieces, and we process the rest of the vegetables in a food processor, but we don't chop them too finely. We heat the oil and fry the small pieces of bacon for a few minutes, turning them from side to side, then we remove them with a spatula into a bowl. We add the onion to the hot oil and let it cook until it becomes translucent, then we add the rest of the vegetables and a little warm water. We stir them a few times on the heat, after which we add boiling water, a little salt, and cover the pot, letting it simmer on medium heat for 25-30 minutes until the vegetables are tender. We add the pasta and let it boil until it expands and becomes tender, after which we add the tomatoes. In the meantime, we chop the parsley, mix the egg yolk with the sour cream and vinegar, then after 6-7 minutes of boiling the tomatoes, we add a little broth to the egg and cream mixture, homogenize it, and pour it into the soup, stirring everything well. We let the pot cook for another 2-3 minutes, after which we add the parsley and remove the pot from the heat. We serve the soup with smoked bacon and no bread. Enjoy your meal!
Ingredients: 1 celery root, 2 parsley roots, 1 carrot, 3 onions, 2 peppers, 1 head of garlic, 50 ml oil, 150 g smoked bacon, 200 g tomatoes for soup, 1 bunch of parsley, 100 g egg noodles, 1 yolk, 2 tablespoons sour cream, 2 tablespoons vinegar, 3 l water, 1 tablespoon salt
