• Asian Noodle Soup
• Baked Jacket Potatoes
• Beef Stock
• Chicken Burgers
• Chicken Stock
• Pizza in a Hurry
• Creamy Vegie Pasta
• Creamy Vegie Soup
• Curried Carrot Soup
• Fast Vegie Spaghetti
• Fried Rice
• Ham & Vegie Slice
• Hearty Bean & Ham Soup
• Hearty Minestrone Soup
• Microwave Risotto
• Potato Frittata
• Pumpkin Soup
• Sang Choy Bow
• Savoury Toastie
• Stuffed Potatoes
• Tasty Tofu Burgers
• Tropical Pizza
• Tuna & Avocado Salad
• Vegetable Stock
• Vegie Lentil Soup
• Zucchini & Sweet Corn Soup

15 minutes preparation + 1hr 15 minutes cooking
18 serves of vegies in this recipe

1 kg lean bacon bones
5 cups water
440g can haricot beans, rinsed and drained
2 carrots, diced
2 sticks celery, sliced
2 zucchinis, diced
440g can tomatoes, peeled and diced
1 tablespoon tomato paste
2 tablespoons fresh parsley, chopped

Place bacon bones and water in a large pot. Bring to the boil and simmer for 1 hour. Remove bones, strip any lean meat from them and set aside.

Skim any visible fat from top of pan with a large flat spoon (or blot with absorbent paper). Add remaining ingredients, except parsley, and return to the boil. Simmer over gentle heat for 15 minutes until soup looks thick and hearty. Return the lean meat
and fold through parsley just before serving.

Serves 6.

Variation
Use 300g dried beans and prepare according to packet directions.

Add soaked dried beans with bacon bones. Replace haricot beans with borlotti or soya beans.

 
 

NUTRITION INFORMATION Serves in this recipe: 6 Serve size: 443 g
	Quantity per serving	Quantity per 100g
Energy	663.99 kJ	149.73 kJ
Protein	13.08 g	2.95 g
Fat      -saturated	3.33 g       1.01 g	0.75 g         0.23 g
Carbohydrate      -sugars	14.56 g        8.08 g	3.28 g         1.82 g
Fibre	9.01 g	2.03 g
Sodium	432.83 mg	97.61 mg

 

© Healthy Food Fast, State of Western Australia, 2009. Permission is required to reproduce this recipe.