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Serving size: Serves 6
Cooking time: More than 1 hour
Course: Entree, Lunch
Favourite flavours: Soup

Hearty bean and ham soup

INGREDIENTS

1kg lean bacon bones
5 cups water
440g can haricot beans, rinsed and drained
2 carrots, diced
2 sticks celery, sliced
2 zucchinis, diced
440g can tomatoes, peeled and diced
1 tablespoon tomato paste
2 tablespoons fresh parsley, chopped

METHOD

Place bacon bones and water in a large pot. Bring to the boil and simmer for 1 hour. Remove bones, strip any lean meat from them and set aside. Skim any visible fat from top of pan with a large flat spoon (or blot with absorbent paper). Add remaining ingredients, except parsley, and return to the boil. Simmer over gentle heat for 15 minutes until soup looks thick and hearty. Return the lean meat and fold through parsley just before serving.

Variation: Use 300g dried beans and prepare according to packet directions. Add soaked dried beans with bacon bones. Replace haricot beans with borlotti or soya beans.



Recipe from Healthy Food Fast © State of Western Australia 2009, reproduced with permission.