Tomato and Haricot Bean Soup

Serves 4 Ingredients Method

4oz haricot beans, soaked overnight

4oz chopped streaky bacon

1 medium onion, finely chopped

2 stems of chopped celery

1 crushed clove of Garlic

2 pints of beef stock cube

2 tblsp of tomato puree

1lb of tomatoes, skinned and chopped

Salt and black pepper

2 tblsp of chopped parsley

 Fry the bacon gently to extract the fat, add the onion and celery and fry in the bacon fat for 2-3 minutes. Add the remaining ingredients apart from the Parsley and simmer gently until the beans are tender. Blend or liquidise until smooth. Return to the pan, add parsley and heat through.