What type of soup are you making?

Tonight I made a Bacon and Vegetable Soup.  It is one of my favourite soups, as it varies each time I make it, according to what is in the refrigerator and pantry.

Ingredients

1 packet soup vegetables (carrot, onion, swede, turnip, celery, potatoes) from supermarket or a mixture of similar vegetables.

1 sweet potato

1 Tabsp oil

1 425g tin chopped tomatoes

2 beef stock cubes

1 Packet short cut bacon

6 cups water

Tomato sauce

1 Tabsp worcestershire sauce

salt and pepper

Method

1.  Peel and dice all vegetables into pieces of a similar size.

2.  Dice bacon.

3.  Heat oil in a large saucepan.

4.  Add bacon and diced vegetables.  Stir until bacon has crisped a little and vegetables have started to colour.

5.  Add tomatoes and their juice, stock cubes and water. Season with a little salt and pepper.

6.  Add a squirt of tomato sauce - this reduces any acidity from the tomatoes.  Alternatively, add 1 teas sugar.  Add worcestershire sauce.

7.  Stir well and bring to the boil.

8.  Lower heat and simmer, with lid on, for 30-40 minutes, until all the vegetables are soft.

9.  Serve with buttered toast.

This soup keeps well in the refrigerator for several days.  Try to reheat only the portion size you are going to eat.   Always bring it back to the boil and simmer for several minutes.  

It can also be frozen in meal-sized portions.

If you've got some vegetables and stock cubes, you can have soup.  So go on, make some this weekend and enjoy the warmth it creates during this chilly Sydney weather.