4 strips Raley's Bacon, coarsely chopped
2 cups Raley's Fresh Produce Mirepoix
Vegetable Mix
1 (32-oz.) container chicken stock
or reduced-sodium broth
4 cups peeled, chopped fresh yams
1/2 tsp. salt
1/2 tsp. pepper
1/8 tsp. cinnamon

Prep time: 15 minutes, Cook time: about 1 hour

Cook bacon in a large pot until browned and crisp; remove bacon and set aside. Drain all but 1 tbsp. bacon grease from pot and add mirepoix; cook over medium heat, stirring frequently, for 10 minutes or until lightly browned. Add stock, yams, salt, pepper and cinnamon. Reduce heat and simmer, covered, for 30 minutes. Puree soup in a blender or food processor until smooth; return to pot. Add bacon and simmer for 15 minutes more.

Makes 8 servings.

Wine Pairing:
Toasted Head Viognier
The rich, creamy and exotic flavors of this wine pair perfectly with the soup and equally well with the Sweet Tamales with Yams and Pecans (see separate recipe).

110 calories, 3 g protein, 1.5 g total fat (0 g sat., 0 g trans), 22 g carbohydrate, 3 g fiber, 2 g sugar, 5 mg cholesterol, 510 mg sodium, 2 points

4 strips Raley's Bacon,2 cups Raley's Fresh Produce Mirepoix Vegetable Mix,1 (32-oz.) container chicken stock or reduced-sodium broth,4 cups peeled/chopped fresh yams,1/2 tsp. salt,1/2 tsp. pepper,1/8 tsp. cinnamon