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BLT Soup

BLT soup final

Recipe and photo courtesy of National Pork Board.


8 slices bacon, crisply-cooked
1 28-oz can crushed tomatoes
14½ oz can chicken broth
15 oz can white beans (cannellini or navy)
1½ teaspoons Italian seasoning
2 teaspoons balsamic vinegar
1 cup leaf lettuce, shredded
¼ cup fresh basil, thinly sliced

Set the EGG for direct cooking at 450°F/232°C. Preheat the Dutch oven on the grid for 10 minutes.

Coarsely crumble bacon and set aside. In Dutch oven, stir together tomatoes, broth, beans and seasoning. Bring to a simmer; stir in vinegar. In small bowl, toss together lettuce and basil. Ladle soup into large soup plates or bowls; garnish each serving with crumbled bacon and lettuce and basil.

Makes 4 servings