Bean, bacon and vegetable soup
Winter Vegetable and bean soup – family size portions
Note – this recipe contains meat!
100g rindless streaky bacon, cut into lardons
150g onions, chopped
1 large clove of garlic
200g of carrots, chopped
2 celery sticks, chopped
2 parsnips, chopped
1 large leek (white part), chopped
1 tin of tomato, with the tomatoes chopped
1 tin of haricot or mixed beans
1 litres of water or stock
Blanch the bacon, refresh and dry well.
Put the olive oil in a saucepan, add the bacon and sauté until bacon is crisp and golden.
Add the onions, carrots and celery – cover and sweat for 5 minutes
Add the parsnip and leek - cover and sweat for a further 5 minutes
Add the tomatoes, season and add the stock/water. Cook until veg are tender – roughly 30 minutes.
Liquidise, leaving the mixture still fairly coarse. and then add the beans. Heat through thoroughly.