Healthy Recipes Blog

Here’s a recipe packed full of healthy fresh vegetables - simply leave out the lardons or bacon if you prefer a vegetarian version…

Bean, Vegetable & Bacon Soup

2 tblspns olive oil (I use less, and prefer groundnut oil)
1 onion, chopped
lardons, or couple of rashers of bacon, chopped
2 large carrots, chopped
2 sticks celery, chopped
1 medium potato, chopped
2-3 oz mushrooms, sliced
2 garlic cloves, chopped
400 g can chopped tomatoes
1 litre/1 ¾ pts vegetable stock (granules or cube) – (I use 2 cubes)
2 tsp chopped sage leaves, or 1 tsp dried
A few cabbage leaves, shredded ( or Brussels Sprouts, kale, spinach, broccoli etc)
400g can haricot beans
Handful chopped parsley

Heat oil in large pan, add onions and bacon/lardoons. Fry for about 5 mins until onion is starting to brown.

Tip in carrots, celery, potato, garlic and mushrooms. Stir well and cook for a few minutes.

Add tomatoes, stock and sage. Bring to boil, stirring. Reduce heat to simmer and cook for 15 minutes.

Add finely sliced Brussels sprouts, or shredded cabbage, kale, spinach, broccoli. Cook for further 15 minutes.

Drain and rinse beans. Add to pan with parsley. Heat through, season to taste if necessary and serve.