Vegetable soup with tilsit toast
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Sliced diced cooked bacon | |
| 1 | pounds | Fresh/frozen mixed chopped |
| Vegetables | ||
| 5 | cups | Beef broth |
| 6 | Slices white/whole wheat | |
| Bread | ||
| Shredded tilsit | ||
| Chopped fresh parsley for | ||
| Garnish | ||
Directions
Cook diced bacon in 3 quart saucepan 3-4 minutes or until crisp. Add vegetables such as carrots, cauliflower, broccoli and peas. Add beef broth. Cover and bring to a boil. Uncover and simmer 5-10 minutes or until vegetables are tender. Season to taste with salt and pepper and ladle into 6 heatproof bowls. Float 1 slice white or whole wheat toast in each and sprinkle each slice with shredded tilsit. Broil briefly until cheese is golden brown. Sprinkle with chopped fresh parsley.