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 397 cal

Kilojoules 1660 kJ

Protein 27 g

Total fat 4 g

Saturated fat 2 g

Carbohydrates 60 g

Sugar 22 g

Dietary fibre 14 g

Sodium 1070 mg

Calcium 430 mg

Iron 5.5 mg

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.