Bacon and bean soup

Recipe from: 7/1/2006 12:00:00 AM
bean soup

Ingredients 12
Servings 6
Time 15


  • 2
    salt and freshly ground black pepper, to taste
  • 15
    olive oil
  • 2
    carrots, chopped
  • 1
    vegetable or chicken stock
  • 400
    tinned mixed beans, rinsed and drained
  • 2
    garlic cloves, crushed
  • 1
    onion, chopped
  • 2
    celery sticks, chopped
  • 150
    rindless bacon, chopped
  • 1
    Italian parsley, chopped
  • 1
    small cabbage (about 90g), thinly sliced
  • 400
    tinned chopped tomatoes


1. Heat the olive oil in a large saucepan over a moderate temperature. Fry the onion and bacon for 3-4 minutes or until the onion is soft and begins to colour.

2. Stir in the garlic, carrot and celery and stir-fry for another few minutes. Add the tomatoes, beans, stock and cabbage and bring to the boil. Reduce the heat and simmer the soup (with the lid on) for about 20 minutes.

3. Season to taste with salt and freshly ground black pepper, stir in the parsley and serve.


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