Apple Bacon Tomato Soup

Ingredients

• 1 medium apples thinly sliced
• 5 slices bacon 
• 1  bay leaf 
• 2 cups beef stock 
• 15.5 ounce pinto beans canned
• 14.5 ounce canned tomatoes italian-style canned
• 2 stalks celery chopped
• 2 teaspoons garlic minced
• 1 tablespoon olive oil 
• 0.5 cup red wine 
• 8 servings salt and pepper to taste
• 0.5  onion white chopped

Equipment

• frying pan
• sauce pan

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
2. Drain, coarsely chop, and set aside.
3. Heat olive oil in a large saucepan over medium heat, and saute white onion and garlic 3 to 5 minutes, or until tender. Stir in beef stock, pinto beans, tomatoes, celery, and bay leaf. Bring the mixture to a boil. Reduce heat, and simmer.
4. In a small saucepan over medium heat, cook and stir the apple in the red wine until soft.
5. Mix bacon, apple, and remaining red wine into the soup mixture. Season with salt and pepper. Continue to simmer, stirring occasionally until well blended.