I am a serious believer and lover of soup.
As soon as the evenings start getting even a slightly bit chilly, I happily grab my favorite soup pot, head to the fridge, freezer and cupboard and start concocting soup recipes.
Almost a different one every night.
Sometimes I like to have a base recipe to build on and sometimes I just make it up. The results are always the same - delicious!
And as my 11 year old niece and 16 year old nephew in California proved last week, kids love soup! I made the Potimarron Soup (recipe below) and the Bacon, Bean and Pasta Soup (pictured above and recipe below) for them over the course of a few days and they absolutely inhaled them.
At dinner they each had a bowl, then went back for seconds, then for thirds. Then they ate the leftovers as an after school snack the following day.
I would say that's proof enough.
This simple and satisfying dish can be on the table in about 30 minutes.
I served it with Parmesan toasts and a green salad.
Bacon, Bean and Pasta Soup
from BBC Good Food
- 8 rashers rindless streaky bacon, chopped
- 2 leeks, halved and sliced
- 4 carrots, halved lengthways and sliced
- 400g tin mixed beans, drained and rinsed
- 1 l chicken stock, fresh, cube or concentrate
- 2 tbsp tomato purée
- 50g small pasta shapes
- a handful of flat-leaf parsley, chopped
- grated parmesan, to serve
- Fry the bacon in a large non-stick pan (it will cook in its own fat) until golden, then add the leeks and carrots and cook for about 5 minutes until softened.
- Tip in the beans, chicken stock, tomato purée and pasta and simmer until the pasta is cooked.
- Stir through the parsley and serve in bowls topped with grated Parmesan.
Looking for more cold weather soup recipes? Try these:
Big Beans and Bitter Greens (Croque-Camille)
Hearty Lentil Soup with Carrots, Tomatoes and Smoked Sausage (Farmgirl Fare)
Split Pea Soup with Caramelized Onions, Hazelnut Oil & Roquefort Breadsticks (Cowgirl Chef) Pin It