Vegetable Soup with Smoked Bacon

Ingredients

• 1.5 stalks leeks
• 3 Carrots
• 300 g potatoes
• 2 stalks celery
• 400 g peas (canned)
• 120 g diced smoked pork belly
• 2 tbsp plant oil
• 800 ml meat broth
• Salt
• ground pepper

Instructions

1. 1.

   Wash, trim or peel the vegetables and cut them into bite‑size pieces.

2. 2.

   Drain the peas over a sieve and let them drain.

3. 3.

   Sauté the bacon in a hot pot with 2 tbsp oil, add the vegetables (except the peas), cook briefly, then pour in the broth. Season with salt and pepper and simmer on medium heat for about 15 minutes. Add the peas, warm through, taste the soup and serve.