Source : Fry The Bacon And Onion In The Oil Over A Medium Heat For 5 Minutes Until Cookedadd The Garlic Leek Carrot And Potato Turn The Heat To Low Cover Wit...
PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings
Sent by Vicky@Jacks Free-From Cookbook
at : June 22, 2026
Step:
Fry the bacon and onion in the oil over a medium heat for 5 minutes until cooked
Add the garlic, leek, carrot and potato. Turn the heat to low, cover with the lid and let steam for 15 minutes, stirring occasionally
Add the beans, peas, thyme and stock
Bring to the boil then turn down to a simmer for 20 minutes until the beans and veggies are soft and cooked through
Puree a quarter of the soup to thicken it then season to taste
Divide between 4 bowls and serve with a drizzle of olive oil over the top and well-buttered bread - see my gluten-free quick white bread recipe!
Ingredients
1 tbsp oil
200 g smoked bacon, chopped
1 onion, chopped
3 cloves garlic, finely chopped
1 leek, sliced
2 carrots, sliced
1 large white potato, chopped
800 g tinned butter beans, drained but not rinsed
100 g peas
1 tsp dried thyme
1000 ml chicken or vegetable stock
Salt & pepper to season
Olive oil to garnish
'Buttered' bread to serve
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