Bacon and Bean Soup
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 2 small onions, finely chopped
- 2 medium carrots, finely chopped
- 2 medium celery, stalks finely chopped
- 1 garlic clove, finely chopped
- 1 bay leaf
- 200 g lean trimmed bacon lardons (either with or without a shredded roasted ham hock)
- 1 (400 g) can chopped tomatoes
- 1 (400 g) can cannellini beans or (400 g) can butter beans
- 1 tablespoon tomato puree
- 1 liter chicken stock
- 1⁄2 cup red lentil
- 1 tablespoon olive oil
- ground black pepper
- freshly chopped parsley, to serve
directions
- Heat the olive.
- fry the bacon lardons for 3-4 minutes.
- add the onions celery and carrots fry until soft.
- add the garlic.
- add the chopped tomatoes and bay leaf.
- add the stock and bring to the boil then reduce the heat.
- add the lentils (and the ham if using) and tomatoe puree.
- simmer for 20 minutes.
- add the beans and simmer for a further 10 minutes.
- season to tast no salt required.
- serve with the parsley sprinkled on top.
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