Hearty bacon and vegetable soup
Photo by Babiche Martens
- In a large pot warm the oil. Add the onion, garlic, celery, leek and carrots, cooking for 5 minutes or until starting to soften.
- Add the hock, tomatoes, herbs and water, bringing to a simmer for 1½ hours.
- 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.
- Season with salt and pepper. Reheat the soup and, just before serving, add the spinach.
More winter soups from Angela