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 Cannellini Beans, drained
- To create the hearty stock, heat a large pan with a splash of olive oil and brown the bacon bones. Add celery, onion and carrot and sauté for approx 4 minutes before adding 4 cups of water and a bay leaf. Bring to the boil and allow to simmer for 30-40 minutes. You can now 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, and extra 4 cups water and soup mix or split peas into a large saucepan and simmer for 10 minutes. Add the meat and diced vegetables and season with salt and pepper to your preference and continue to cook for another 10-15 minutes. Add the cannellini beans and cook for another 5 minutes or until vegetables are tender and beans are heated through.