30 Jan 2014

Recipe: Bacon & Vegetable Soup

When it comes to soup I'm very much of the opinion that bunging it all in a pan and hoping for the best is a valid recipe, however when I do find a good combination I like to write it down in my recipe file. I love this one, it has an almost minestrone flavour to it, but without the pasta. Perfect for a cold winter lunch time!

Makes: approx 8 servings
Prep time: 15 mins
Cooking time: approx 1hr (until vegetables are soft)

Ingredients
3 rashers of bacon sliced up (I prefer smoked)
4 potatoes, diced
2 carrots, diced
1 parsnip, diced
1 leek, chopped
250g red lentils
1 tin of chopped tomatoes
2 litres chicken stock
Garlic granules, salt & pepper to taste

Method
1. Fry bacon in a large pan with a little oil
2. Add potatoes, carrots, parsnip, leek and lentils and fry for 3-4 mins until starting to soften
3. Add tomatoes and chicken stock and simmer for approx 1hr, until vegetables are soft
4. Season with garlic granules, salt and pepper and serve with warm crusty bread.

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