Name: Bacon and bean soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Bacon
Ingredients: 2.00 pinch salt and freshly ground black pepper to taste; 15.00 ml fresh chillies 573; 2.00 carrots chopped; 1.00 l stock vegetable or chicken; 400.00 g beans tinned, mix, rinsed,drained; 2.00 cloves garlic cloves, crushed; 1.00 onion chopped; 2.00 celery stalks chopped; 150.00 g bacon rindless, chopped; 1.00 handful fresh Italian parsley chopped; 1.00 cabbage thinly sliced; 400.00 g tinned tomatoes chopped

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Ingredients (12)

2.00 pinch	salt and freshly ground black pepper — to taste
15.00 ml	fresh chillies — 573
2.00	carrots — chopped
1.00 l	stock — vegetable or chicken
400.00 g	beans — tinned, mix, rinsed,drained
2.00 cloves	garlic — cloves, crushed
1.00	onion — chopped
2.00	celery stalks — chopped
150.00 g	bacon — rindless, chopped
1.00 handful	fresh Italian parsley — chopped
1.00	cabbage — thinly sliced
400.00 g	tinned tomatoes — chopped

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Method:

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.