For this vegetable and bacon soup I went out to buy a bacon hock and came home with a smoked one. I was a little worried it might overpower the soup, but instead it added a rich scent and wonderful flavour. When it comes to adding vegetables to soup, anything will do — so use this as an opportunity to clear out the fridge. The spinach here was a late addition from the garden.
HEARTY BACON AND VEGETABLE SOUP RECIPE
Serves 4-6
2 Tbsp olive oil
1 onion, chopped
3 cloves garlic, chopped
2 sticks celery, sliced thinly
1 leek, sliced
2 carrots, chopped roughly
1 bacon hock
420g tin chopped tomatoes
¼ cup each of marjoram, thyme and oregano leaves
1½ litres water
1 cup diced potato
420g tin cannellini beans, drained
Salt and pepper to taste
1 cup baby spinach leaves
1. In a large pot warm the oil. Add the onion, garlic, celery, leek and carrots cooking for 5 minutes or until starting to soften.
2. Add the hock, tomatoes, herbs and water bringing to a simmer for 1½ hours.
3. Add the potato and beans, continuing to cook for 20 minutes until softened. Remove the hock and using a fork, remove the meat, then return it to the pot and discard the hock.
4. Season with salt and pepper. Reheat the soup and just before serving add the spinach.
