Chunky vegetable soup with bacon

By admin
20 July 2011

Serves 4-6

Oil for frying

250 g bacon or smoked ham, roughly chopped

1,5 litres vegetable stock

4 celery stalks, roughly chopped

1 onion, diced

2 carrots, diced

1 sweet potato, diced

1 can (400 g) butter beans, drained

Salt and freshly ground black pepper

30 ml finely chopped parsley

Olive oil

Grated Parmesan cheese

Heat the oil in a large saucepan and fry the bacon or ham for a few minutes or until cooked and fragrant.

Add the vegetable stock to the mixture.

Add the celery, onion, carrots and sweet potato and bring the mixture to the boil.

Reduce the heat, cover and simmer for about 20 minutes.

Add the butter beans and simmer for another 10 minutes.

Season with salt and pepper.

Blitz the soup with a stick blender until chunky.

Add the parsley and ladle the soup into bowls.

Top off with Parmesan.

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