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Ingredientes
- 3 slc Bacon, but see note*
- 3 lrg Idaho potatoes, (or possibly more small) peeled, quartered, sliced
- 1 sm Onion, minced
- 2 stalk celery, minced (optional)*
- 1 x Clove garlic, chopped
- 1 can Evaporated lowfat milk, regular size, not sm
- 1 can Green beans with juice Salt and pepper, to taste Vinegar
Direcciones
- *This is best if you cut the bacon off the front of the package (the part which shows the lean), what would amount to about 2-3 slices total but that includes a good part of lean.
- If you use celery, a few of the tender inside celery leaves coarsely minced are good in the soup also.
- Dice the bacon. You can prefry the bacon, but the original recipe calls for using it without frying. Put the bacon, potatoes, green beans (can add in these with the evaporated lowfat milk, but they're ok at this point also), onion, celery, and garlic in a soup pot. Add in water barely to cover. Bring to boil and simmer till the potatoes are done.
- Pour in the evaporated lowfat milk. Salt and pepper to taste. Cook till heated through (do not boil).
- Put a tsp. to a Tbsp. of vinegar (depending on the size of the bowl and your taste) in the bottom of each soup bowl. Ladle in the soup.
- (This curdles the soup slightly, but not to mind, this tastes great.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 438g | |
| Recipe makes 4 servings | |
| Calories 500 | |
| Calories from Fat 157 | 31% |
| Total Fat 17.64g | 22% |
| Saturated Fat 7.64g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 311mg | 13% |
| Potassium 1577mg | 45% |
| Total Carbs 67.81g | 18% |
| Dietary Fiber 12.9g | 43% |
| Sugars 11.88g | 8% |
| Protein 19.18g | 31% |
