Apple Bacon Tomato Soup Recipe

Place bacon in a large deep skillet. Cook over medium high heat until evenly brown. Drain coarsely chop and set aside.

Heat olive oil in a large saucepan over medium heat and saute white onion and garlic 3 to 5 minutes or until tender. Stir in beef stock pinto beans tomatoes celery and bay leaf. Bring the mixture to a boil. Reduce heat and simmer.

In a small saucepan over medium heat cook and stir the apple in the red wine until soft.

Mix bacon apple and remaining red wine into the soup mixture. Season with salt and pepper. Continue to simmer stirring occasionally until well blended.