This is another recipe from the Marcia Adams Cookbooks so it’s Amish in origin. Of course, I’ve adapted it to my own way of things. It’s almost as easy as opening a can of Campbell’s Tomato Soup so I don’t think we’ve done that in years.
If you prefer to make this vegan, eliminate the bacon and use 2 tablespoons of olive oil to saute the onions.
6 slices of bacon (or more if you want more to crumble in the soup at the end)
1 medium onion, chopped
1 28-ounce can of tomatoes (I use tomato puree usually)
1 – 2 cups chicken broth (depending on how thick you like your soup)
1 – 2 cups of frozen corn (or 2 – 3 cans of corn)
1 tablespoon brown sugar
1 – 2 teaspoons ground cumin, optional
1 tablespoon dried parsley (or 1/4 cup fresh parsley)
Salt and pepper to taste
- Fry the bacon in a medium Dutch oven over medium-high heat until crisp. Remove to a paper towel to drain. (See note). You want about 2 tablespoons of fat left in the pan. If there are more than 2 tablespoons, drain some off. If there are less than 2 tablespoons, add a little butter or oil. Add the onions to the fat and season with 1/2 teaspoon salt and pepper. Saute the seasoned onions over medium heat for 5 – 8 minutes until they begin to color. Add the rest of the ingredients to the pot (if using fresh parsley, wait to add it later). Cover and simmer for 10 minutes. Season to taste and stir in the fresh parsley. Serve immediately. Chop the cooled bacon and garnish each bowl with a little.
- NOTE: If you don’t want the bacon or you have leftover bacon, just use 1 tablespoon of butter and 1 tablespoon of olive oil or 2 tablespoons of olive oil to fry the onions and proceed with the rest of the recipe.