Country Vegetable and Bacon Soup

Serves: 4
Prep Time:
10 min
Cooking Time: 30 min


  • 1 Tbsp olive oil
  • 1 medium onion, chopped
  • 8 bacon rashers, trim & chopped
  • 1 clove garlic, crushed
  • 2 carrots, chopped
  • 3 sticks celery, chopped
  • 400g can tomatoes, chopped
  • 1 cup kidney beans
  • 4 cups vegetables tock
  • 2 cups cabbage, shredded
  • 2 Tbsp fresh parsley, chopped


  1. Heat oil in a large saucepan over medium-high heat.
  2. Add onion and bacon and cook, stirring over a medium heat for 5 minutes, or until onion is soft. Add garlic, carrot and celery and cook for 3 minutes. Add tomato, kidney beans and stock and bring to the boil.
  3. Reduce heat to low, then cover and simmer for 15 minutes.
  4. Add cabbage and simmer for a further 10 minutes.
  5. Season to taste with salt and pepper. Add parsley and stir through, then ladle into bowls and serve.

Suitable for;

FAST startN
Body trimmingY

During Trimsition and Body Trimming phases add 1 serve of starchy carbohydrates per person.