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Create a Hearty Soup with Smoked Bacon Bones

June 29th, 2020


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


  1. 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.
  2. 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.