Bean & Bacon Soup
4 tbsp olive oil
250 grams rindless bacon, diced
4 large carrots, cut into thick crescents
2 medium onions, chopped
2 leeks, washed and sliced
4 stalks celery, sliced
6 ripe tomatoes, chopped
¼ large cabbage, shredded
2 x 4 cans of butter beans, with canning fliud
3 bay leaves
7 sprigs of thyme
2 tsp salt
milled black pepper
4 cups vegetable stock
4 cups cold water
Heat olive oil in large saucepan. Add bacon and stir-fry for a few minutes. Add carrots, onions, leeks and celery. Stir-fry vegetables until they become translucent and start to soften. Add tomatoes, cabbage, butter beans,, bay leaves, thyme and garlic. Season with salt and pepper, then add reserved bean liquid, stock and cold water. Simmer, covered, for 10 minutes. Check for seasoning and serve