Hearty Country Soup
| Serves 6
|| Prep Time 15 minutes
|| Cook Time 1 hour
400g smoked bacon bones
1 onion, peeled and quartered
4 celery stalks, roughly chopped
1 bay leaf
½ cup soup mix or split peas
3 cups vegetables, roughly diced, e.g. carrots, celery, parsnip, swede, onion
400g can Craig's Cannellini Beans, drained
- To make the stock, heat a large pan with a dash of oil and brown the bacon bones. Add the onion, celery and carrot and sauté for 3-4 minutes before adding 4 cups of water and the bay leaf. Bring to the boil and simmer for 30-40 minutes. Strain the stock, reserving the liquid for the soup. Remove the meat left on the bacon bones to add to the soup. Discard vegetables and bay leaf.
- Place the stock, an extra 4 cups water and soup mix or split peas into a large saucepan and simmer for 10 minutes. Add reserved meat and diced vegetables, season with salt and pepper and continue cooking for 10-15 minutes. Lastly, add the cannellini beans and cook for another 5 minutes or until vegetables are tender and beans are heated through.