Bacon and Vegetable Soup

    45 minutes

    A delicious soup I made up out of what I had on hand and actually cooked on a gas barbecue. I love using cocoa pepper in this recipe rather than normal pepper, it adds a sweetness to the onions.

    1 person made this

    Serves: 2 

    • 4 teaspoons butter
    • 4 teaspoons olive oil
    • 65g bacon, diced
    • 1 large onion, sliced
    • 1 medium potato, 1cm cubes
    • water, as required
    • 2 teaspoon onion flakes
    • 1 garlic clove, crushed
    • 1/2 teaspoon marjoram, dried
    • 1/2 teaspoon basil, dried
    • 1/2 teaspoon parsley, dried
    • 1/2 teaspoon tumeric
    • 4 teaspoons salt
    • 1/2 teaspoon powdered ginger
    • 2 teaspoons cocoa pepper (MasterFoods)
    • 1 dash worcestershire sauce

    Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Heat frypan then add butter and olive oil. Add diced bacon and cook.
    2. Add onion and potato then cook until potato starts to brown.
    3. Heat a little water in a large saucepan and add the rest of the ingredients. Mix and heat up. Check for taste and adjust as necessary.
    4. Pour contents of frypan into saucepan and add water until water level is about 2cm above ingredients.
    5. Bring to boil, turn down heat and leave to simmer gently for about 25-30 minutes. Potato should just be beginning to break down. Stir every 10 minutes.
    6. Remove from heat and skim to remove any excess butter/oil. Serve.

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