Source: dLife

A hearty soup topped off with stewed tomatoes, apple slices, and flavored with a hint of garlic.

Servings

5 piece raw bacon slices
1 tbsp extra virgin olive oil
0.5 cup fresh chopped onion
2 tsp minced garlic
2 cup low sodium vegetable broth
15 oz canned pinto beans
14 oz Tomatoes, red, stewed, canned
2 medium celery stalks , chopped
1 bay leaves
1 small apples , sliced
0.5 cup red wine
1 pinch salt and pepper (to taste)

1 Cook bacon in large skillet over medium-high heat until brown and crisp, turning occasionally to brown evenly. Drain skillet, chop, and set aside.
2 In a saucepan, heat olive oil over medium heat.
3 Saute onion and garlic 5 minutes, or until tender. Gently stir in vegetable broth, pinto beans, tomatoes, celery, and bay leaf. Bring to boil, reduce heat, and let simmer.
4 Meanwhile, heat red wine in a small saucepan over medium heat, stirring in apple slices. Cook until apples are soft.
5 Add red wine, apples, and bacon pieces to the broth mixture and let simmer, stirring gently until blended.
6 Sprinkle with salt and pepper, if desired, and serve.