Hearty Bacon and Vegetable Soup

Hearty Bacon and Vegetable Soup


  • 2 Tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 2 sticks celery, sliced thinly
  • 1 leek, sliced
  • 2 carrots, chopped roughly
  • 1 pack of Farmland Foods bacon bones
  • 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 bones, 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 bones 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.