Bean, bacon and vegetable soup

Winter Vegetable and bean soup – family size portions
Note – this recipe contains meat!


6 portions:


100g rindless streaky bacon, cut into lardons
Olive oil
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.