Name: Bacon Vegetable Tomato Soup
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Ingredients: 4 cups Water; 5 15 oz can Tomato Sauce; 2 15 oz cans Petite Diced Tomatoes; 1 15 oz can White Beans (Drained); 1 15 oz can Kidney Beans (Drained); 3 each Celery Stalks (Chopped); 1 lb. Bacon (Diced and Cooked); 2 cups Carrots (Chopped); 1 cup Ditalini Pasta (Uncooked); 2 tsp. Garlic Powder; 2 tsp. Onion Powder; 1 tsp. Black Pepper; 1 tsp. Salt; 1 tsp. Thyme; 3 each Bay Leaves

A chunky, tomato soup with vegetables, bacon, and mini pasta. Perfect for a cold winter night.

Print Recipe

Bacon Vegetable Tomato Soup

A chunky, tomato soup with beans, vegetables, bacon and pasta.

Prep Time15 mins

Cook Time4 hrs

Total Time4 hrs 15 mins

Course: Soup

Cuisine: American

Servings: 8 servings

Author: The Flip Flop Wife

Ingredients

4 cups Water
5 15 oz can Tomato Sauce
2 15 oz cans Petite Diced Tomatoes
1 15 oz can White Beans Drained
1 15 oz can Kidney Beans Drained
3 each Celery Stalks Chopped
1 lb. Bacon Diced and Cooked
2 cups Carrots Chopped
1 cup Ditalini Pasta Uncooked
2 tsp. Garlic Powder
2 tsp. Onion Powder
1 tsp. Black Pepper
1 tsp. Salt
1 tsp. Thyme
3 each Bay Leaves

Instructions

Place all ingredients, except bacon and pasta, into a slow Cooker.
Cook on high for 3-4 hours, until steaming.
Add pasta.
Cook for 1 hour.
Add bacon.
Serve warm.

Notes

Use chicken broth instead of water for added flavor.
The pasta takes in more liquid and expands the more it is in the soup. An option is to cook the pasta separate from the soup and then add it at the end with the bacon.