*I found this recipe originally in an Amish cookbook, but then I changed it to make it more like a full meal than just a soup on the side*
5 rashers bacon, diced and fried
1 cup chopped brown onion
1 carrot, shredded or very finely chopped
1 small capsicum (bell pepper), chopped
1/4 cup butter
4 1/2 cups chicken broth, divided (or water and chicken stock powder)
4 cups chopped tomatoes
2 teaspoons sugar
small 1/2 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup flour
In large saucepan (or soup kettle), cook onion, carrot and capsicum/pepper in butter until tender. Add bacon, 4 cups of the broth, tomatoes, sugar, curry powder, salt and pepper. Bring to a boil. Reduce heat; simmer uncovered for 20 minutes. In a jar place flour and remaining 1/2 cup broth, screw lid tightly shut. Shake jar until flour and water are well combined. Gradually stir into soup, stirring immediately. Bring to a boil. Cook, stirring, until thick and bubbly.
Serves many!
5 rashers bacon, diced and fried
1 cup chopped brown onion
1 carrot, shredded or very finely chopped
1 small capsicum (bell pepper), chopped
1/4 cup butter
4 1/2 cups chicken broth, divided (or water and chicken stock powder)
4 cups chopped tomatoes
2 teaspoons sugar
small 1/2 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup flour
In large saucepan (or soup kettle), cook onion, carrot and capsicum/pepper in butter until tender. Add bacon, 4 cups of the broth, tomatoes, sugar, curry powder, salt and pepper. Bring to a boil. Reduce heat; simmer uncovered for 20 minutes. In a jar place flour and remaining 1/2 cup broth, screw lid tightly shut. Shake jar until flour and water are well combined. Gradually stir into soup, stirring immediately. Bring to a boil. Cook, stirring, until thick and bubbly.
Serves many!
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