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Root Vegetable Soup with Bacon

Root Vegetable Soup with Bacon

Root Vegetable Soup with Bacon

Paleo, Keto, Gluten Free, Minimal Ingredients, & Allergy Friendly

Hi, Mama! Just as fast as the seasons come and go so will this delicious Fall inspired Root Vegetable Soup with Bacon.

Homemade savory Root Vegetable Soup with Bacon is Paleo AND easy to make. Great for cold fall days or a quick winter lunch.

Fall is in full swing here in Wisconsin which is hard to believe Summer has already come and gone. I feel like just yesterday I shared my Top Trending Summer Salads with you!

Full disclosure this soup contains bacon. 

No need to read anymore, just scroll down to the recipe and make this Savory Root Vegetable Soup with Bacon. Go on; I won’t be mad.

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See more bacon inspired dishes:

Last month my step sister and I went halves on half of a cow, and as part of the bulk order, we received uncured beef bacon.

Which, after eating beef bacon I WILL NEVER eat pork bacon again. My life has been changed. FOREVER.

You can surely use whatever bacon you have on hand to make this delicious Root Vegetable Soup with Bacon

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Tip: read the recipe below for modifications on salt measurements.

Okay, enough about bacon, let’s get to the real ‘ingredient of honor’ this evening; the parsnip – the most underrated vegetable known to grow among our earth.

Root Vegetable Soup With Bacon – The parsnip

A parsnip is a root vegetable closely related to the carrot (also featured in this soup- hence the name Root Vegetable Soup with Bacon). Grown annually, its long, tuberous root has cream-colored skin and flesh (giving it the name ghost carrot). When left in the ground to mature, it becomes sweeter in flavor after the first frost.

Well, Wisconsin’s first fall frost came and so did ten pounds of the words largest parsnips. Picture for proof:

Boy holding parnsnips for root vegetable soup
OMG – Isn’t he the cutest?

Root Vegetable Soup with Bacon

I absolutely love fall and the creativity it brings out in me. I’m not sure if it is the changing of the leaves outside, the crisp air, or the thought of the holidays coming up, but I have this drive and desire to make new things. Like this delicious savory Paleo Root Vegetable Soup with Bacon.

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This recipe will yield enough for a five day work week of lunches (eat with a side of Simple Mills Sea Salt Crackers) or for dinner with some or very minimal leftovers. This is a soup you’ll want to make on any cold night, at your next fall home get together, or bring as a dish to pass.

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Root Vegetale Soup with Bacon

Homemade savory Root Vegetable Soup with Bacon is Paleo AND easy to make. Great for cold fall days or a quick winter lunch.

Jump to Recipe

Ingredients

  • 10 oz Uncured Beef Bacon roughly 8 pieces
  • 2 Carrots washed, peeled, and sliced
  • 2 Parsnips washed, peeled, and sliced
  • 1/2 Onion diced
  • 3 cloves Garlic minced
  • 1 Quart Chicken Bone Broth
  • 2 TSP Salt
  • Pepper to taste

Time needed: 40 minutes.

How to Make Paleo Root Vegetable Soup with Bacon

  1. In a large skillet fry up bacon on medium-high heat and remove from pan.

  2. While leaving the bacon grease in the pan saute the onion, garlic, and salt for 1-2 minutes.

  3. Add in carrots and give a quick stir. Add in parsnips and stir until everything is evenly combined.

  4. Cook down while occasionally stirring on medium-high heat for ten minutes.

  5. While your carrots and parsnips are cooking down in the pan, chop bacon into small bits.

  6. After ten minutes, pour bone broth into your large skillet and bring to a boil. Add in chopped bacon pieces and pepper to taste.

  7. Cover and simmer for 30-minutes while occasionally stirring.

  8. Remove from heat and let cool before transferring to a Vitamix or food processor. Blend until smooth about 1-2 minutes.

Tips & Tricks

  • If you do not have uncured beef bacon on hand, you can use regular bacon but decrease the amount of salt the recipe calls for.
  • Homemade Chicken Bone Broth is ideal, but Kettle & Fire offer a Paleo and Keto friendly Chicken Bone Broth as well.
  • An emulsifier or hand blender works for blending but maybe messy.

See recipe below for exclusive tips, tricks, and modifications.

Savory Paleo Root Vegetable Soup with Bacon
Homemade savory Root Vegetable Soup with Bacon is Paleo AND easy to make. Great for cold fall days or a quick winter lunch.

Happy Eating!

-Angela

Buy all your Paleo staples on Amazon at Mom Eats Paleo storefront here.

Savory Paleo Root Vegetable Soup with Bacon
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Root Vegetable Soup with Bacon

Homemade savory Root Vegetable Soup with Bacon is Paleo AND easy to make. Great for cold fall days or a quick winter lunch.
Course Lunch
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 408 kcal
Author Angela Blanchard

Ingredients

  • 10 oz Uncured Beef Bacon roughly 8 pieces
  • 2 Carrots washed, peeled, and sliced
  • 2 Parsnips washed, peeled, and sliced
  • 1/2 Onion diced
  • 3 cloves Garlic minced
  • 1 Quart Chicken Bone Broth
  • 2 TSP Salt
  • Pepper to taste

Instructions

  1. In a large skillet fry up bacon on medium-high heat and remove from pan.

  2. While leaving the bacon grease in the pan saute the onion, garlic, and salt for 1-2 minutes.

  3. Add in carrots and give a quick stir. Add in parsnips and stir until everything is evenly combined. Cook down while occasionally stirring on medium-high heat for ten minutes.

  4. While your carrots and parsnips are cooking down in the pan, chop bacon into small bits.

  5. After ten minutes, pour bone broth into your large skillet and bring to a boil. Add in chopped bacon pieces and pepper to taste. Cover and simmer for 30-minutes while occasionally stirring.

  6. Remove from heat and let cool before transferring to a Vitamix or food processor. Blend until smooth about 1-2 minutes.

Recipe Notes

  • If you do not have uncured beef bacon on hand, you can use regular bacon but decrease the amount of salt the recipe calls for.
  • Homemade Chicken Bone Broth is ideal, but Kettle & Fire offer a Paleo and Keto friendly Chicken Bone Broth as well.
  • An emulsifier or hand blender works for blending but maybe messy.

 

Nutrition Facts
Root Vegetable Soup with Bacon
Amount Per Serving (1 g)
Calories 408 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 9g 45%
Cholesterol 46mg 15%
Sodium 1751mg 73%
Potassium 557mg 16%
Total Carbohydrates 19g 6%
Dietary Fiber 4g 16%
Sugars 5g
Protein 18g 36%
Vitamin A 102.4%
Vitamin C 20.2%
Calcium 4.9%
Iron 4.7%
* Percent Daily Values are based on a 2000 calorie diet.

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