Hearty Bacon Soup
Looking for tasty lunch ideas? You can't go past our Hearty Bacon Soup recipe. Made with bacon hock, it's a classic that will warm the soul.
Ingredients
- 1 onion, peeled and chopped
- 1 bacon hock
- 400 grams homebrand whole peeled tomatoes, drained
- 300 grams pumpkin, peeled and diced
- 420 grams canned cannellini beans, rinsed and drained
- 4 leaves silverbeet, centre rib removed and roughly chopped
- 2 stalks celery, chopped
- 2 carrots, peeled and chopped
- 1 teaspoons dried thyme
- 3 cloves garlic, peeled and crushed
- 2 leaves bay
- 2 tablespoons olive oil
- 1.2 L water
- 1 pinch freshly ground black pepper
- 1 onion, peeled and chopped
- 1 bacon hock
- 400 grams homebrand whole peeled tomatoes, drained
- 300 grams pumpkin, peeled and diced
- 420 grams canned cannellini beans, rinsed and drained
- 4 leaves silverbeet, centre rib removed and roughly chopped
- 2 stalks celery, chopped
- 2 carrots, peeled and chopped
- 1 teaspoons dried thyme
- 3 cloves garlic, peeled and crushed
- 2 leaves bay
- 2 tablespoons olive oil
- 1.2 L water
- 1 pinch freshly ground black pepper
- Step 1 of 4Heat oil in a large, thick-bottomed saucepan on medium heat. Add onion and bay leaves and cook until just softened. Add celery and cook for 3 minutes, stirring often. Add garlic and cook for a further minute.
- Step 2 of 4Add bacon hock, water, tomatoes and thyme. Increase heat to a boil, then reduce to a simmer, uncovered for 1 hour. Add pumpkin and carrots and cook for a further 30 minutes.
- Step 3 of 4Remove hock from the soup pot to a plate until cool enough to handle. Add beans to soup pot and cook for 30 seconds. Add silverbeet and simmer until just wilted. Strip the meat from the hock, chop it, and return meat to the pot. If needed, add 1 cup of water to the soup to thin it to your preference and ensure it is not too salty.
- Step 4 of 4Remove bay leaves before serving and season with freshly ground black pepper.
Method
- Step 1 of 4Heat oil in a large, thick-bottomed saucepan on medium heat. Add onion and bay leaves and cook until just softened. Add celery and cook for 3 minutes, stirring often. Add garlic and cook for a further minute.
- Step 2 of 4Add bacon hock, water, tomatoes and thyme. Increase heat to a boil, then reduce to a simmer, uncovered for 1 hour. Add pumpkin and carrots and cook for a further 30 minutes.
- Step 3 of 4Remove hock from the soup pot to a plate until cool enough to handle. Add beans to soup pot and cook for 30 seconds. Add silverbeet and simmer until just wilted. Strip the meat from the hock, chop it, and return meat to the pot. If needed, add 1 cup of water to the soup to thin it to your preference and ensure it is not too salty.
- Step 4 of 4Remove bay leaves before serving and season with freshly ground black pepper.
Method
- Step 1 of 4Heat oil in a large, thick-bottomed saucepan on medium heat. Add onion and bay leaves and cook until just softened. Add celery and cook for 3 minutes, stirring often. Add garlic and cook for a further minute.
- Step 2 of 4Add bacon hock, water, tomatoes and thyme. Increase heat to a boil, then reduce to a simmer, uncovered for 1 hour. Add pumpkin and carrots and cook for a further 30 minutes.
- Step 3 of 4Remove hock from the soup pot to a plate until cool enough to handle. Add beans to soup pot and cook for 30 seconds. Add silverbeet and simmer until just wilted. Strip the meat from the hock, chop it, and return meat to the pot. If needed, add 1 cup of water to the soup to thin it to your preference and ensure it is not too salty.
- Step 4 of 4Remove bay leaves before serving and season with freshly ground black pepper.