Vegetable, bean and bacon soup

This vegetable, bean and bacon soup recipe is the perfect way to beat cold weather blues. It only takes 20 minutes to make! Serve with a slice of toasted Turkish bread for a delicious and satisfying meal that will warm you up from the inside out.

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

2 cups salt-reduced chicken stock
2 cups water
4 potatoes, peeled and chopped
2 parsnips, peeled and chopped
1 leek, washed and sliced
2 cloves garlic, crushed
400g can cannellini beans, rinsed and drained
375ml can lite evaporated milk
1 cup frozen peas
¼ cup chopped mint
2 bacon rashers, rind removed
½ loaf Turkish bread, cut into slices

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Instructions

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1 Combine stock, water, potatoes, parsnips, leek and garlic in a large saucepan and bring to the boil. Cook for 10 minutes or until vegetables are soft.

2 Ladle one-third of the soup into a blender or food processor and blend until almost smooth (it’s better if the soup is a little bit chunky). Pour into a clean saucepan and repeat, in 2 more batches, with remaining soup. Add beans, evaporated milk, peas and mint to the soup and reheat.

3 Meanwhile, preheat the grill to high. Cook bacon for 1 minute each side or until crisp. Roughly chop. Lightly toast Turkish bread under the grill.

4 Spoon soup into bowls, and top with bacon and mint. Serve with toasted Turkish bread.

HFG tip

For a vegetarian option, leave out the bacon and use vegetable instead of chicken stock.

Nutrition Info (per serve)

Calories 397cal

Kilojoules 1660kJ

Protein 27g

Total fat 4g

–Saturated fat 2g

Carbohydrates 60g

–Sugars 22g

Dietary fibre 14g

Sodium 1070mg

Calcium 430mg

Iron 5.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.