Hot Dog Soup This hot dog soup recipe is sure to be a hit with the kids. Almost like a bean and ham soup, this hot dog soup is a creamy, tomato-based soup with a salty punch, thanks to the hot dogs and bacon.
- 4 slices bacon
- 1 Tbsp. olive oil
- 1 large onion, finely chopped
- 2 stalks celery, chopped
- 3 large carrots, chopped
- 2 cloves garlic, finely minced
- 1 quart chicken broth
- 1 28 oz. can diced tomatoes in juice
- 1 16 oz. can cannellini beans (white kidney beans), rinsed and drained
- 2 large potatoes, peeled and diced
- 7 hot dogs, cut into 1-inch chunks
- 1/2 tsp. crushed red pepper flakes
- kosher salt and pepper to taste
- Fry bacon in a large, heavy saucepan or dutch oven.
- Drain on paper towels.
- Add olive oil to the bacon drippings. Add onions, celery, carrots. Cook 3 to 5 minutes until vegetables start to soften.
- Add garlic. Cook, stirring occasionally, for 2 minutes. Be careful not to let garlic burn.
- Add broth, tomatoes, cannellini beans and potatoes. Bring to a boil. Reduce heat, and allow vegetables to simmer 15 to 20 minutes or until potatoes can be easily pierced with a fork.
- Use an immersion blender to puree soup. Or allow soup to cool for 10 minutes, then transfer in batches to a Vita Mix blender or regular blender to puree. Return to pot.
- Add hot dogs, crushed red pepper flakes and salt and pepper. Cook another 7-10 minutes until hot dogs are done. Taste and adjust seasonings. Garnish with crumbled bacon.
Serves 8 to 10.