Bacon & bean soup
Canned chilli beans are healthy and filling and have loads of flavour, so they make a substantial base for this quick, hearty soup.
How to make
In a saucepan heat the oil and add the onion, garlic, celery and bacon and cook gently until the vegetables are soft. Process, blend or mash half the chilli beans with the canned tomatoes then add the mashed beans to the pan.
Stir in the chicken stock and simmer for 5-10 minutes.
Serve with a sprinkling of grated cheese or fingers of cheese on toast to dunk in it.
What you will need
1 tbsp oil
3 rashers bacon, rind removed, chopped
1 onion chopped
2 stalks celery chopped
2 cloves garlic crushed
1 x 400 grams can chopped tomatoes
1 approx 425 grams can chilli beans in sauce – I use the “hot” one, but kids might prefer “mild”
2 cups chicken stock made from 2 tsp stock powder and 2 cups hot water