Spicy Farmhouse Soup
  • Alaina Hinkle

Spicy Farmhouse Soup

Updated: Dec 18, 2018

I love soups, especially those that are filled with my favorite vegetables and that give me leftovers for lunches and other nights for quick dinners! This one does have a little more heat to it, so if you want to tone it down a bit you may :)


4 carrots

3 celery stalks

3 new potatoes

4 Welshire Peppered Turkey bacon

1/2 yellow onion

3 cloves garlic

2 cans of black beans ( 1 spicy, 1 regular)

2 cups frozen corn kernels

1 can unsweetened light coconut milk

salt and pepper to taste

1 tsp garlic powder

1 tsp dried basil

1 tsp cayenne pepper

red pepper flakes to taste

2 48 oz chicken broth low sodium


1: Place your big soup pot on stove to medium high heat

2: Pour 2 tbsp of olive oil at the bottom of the pot and cook the turkey bacon for 4 minutes on either side

3: While cooking, chop up the potatoes, carrots, celery and onion

4: Mince the garlic cloves into a small bowl

5: Place the turkey bacon a separate plate and put aside

6: Pour 2 more tbsp of olive oil at the bottom of the pot and put the onion and minced garlic in the pot. Cook for 3 minutes then add the carrots, celery and potatoes and stir all together.

7: Then add in corn and beans and stir together

7: Next add in the garlic powder, basil & cayenne pepper

8: Sprinkle salt and pepper on top as well and stir all together

9: Add in the chicken broth and bring to a boil, then simmer with lid on for 20 minutes

10: Then take immersion blender for a minute to the bottom of the pot

11: Pour in the can of coconut milk

12: Let simmer for as long as possible, then serve!

Enjoy!! :)

ENJOY!! Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!!

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