BLT soup**Revampt version from Rachel Ray

1 tbsp extra virgin olive oil
6 slices thick cut bacon, chopped into 1/2-inch pieces
3 cloves minced garlic
3 small ribs celery from the heart of the stalk, finely chopped
2 small to medium carrots
3 leeks, trimmed of rough tops and roots
1 bay leaf
Salt and pepper
2 quarts chicken stock
**homemade has 1263g sodium and 346 calories per serving
**canned stock has 2498g sodium and 194 calories per serving
1 (15-ounce) can petite diced tomatoes, drained
1 tbsp finley chopped fresh parsley

Heat a medium soup pot or deep sided skillet over medium-high heat. To the hot pan add extra-virgin olive oil and the bacon. Cook bacon until brown and crisp, remove and drain on paper towel. Add the minced garlic and chopped celery. Peel carrots and chop into thin slices. Add the carrots to celery and stir. Cut leeks lengthwise and then into 1/2-inch half moons. Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit. When the leeks are separated and clean, shake off water and add to celery and carrots. Stir veggies together, add a bay leaf and season with salt and pepper. Cook leeks to wilt, 3 to 4 minutes.

Add stock to vegetables and bring to a boil. Reduce heat and add tomatoes. Cook 8 to10 minutes. Add bacon and parsley and stir. Adjust seasonings. Serve immediately.


***Add in hints, spinach, mushrooms, chicken, italian seasoned tomatoes, cabbage, the list is endless...


Number of Servings: 4

Recipe submitted by SparkPeople user 1AML529.