Preparation time
less than 30 mins
less than 30 mins
Cooking time
30 mins to 1 hour
30 mins to 1 hour
Serves
Serves 6
Serves 6
Tomato soup is a true crowd-pleaser, and even more so when made with chunks of streaky bacon and pinto beans.
Ingredients
- 2 tbsp olive oil
- 10 rashers smoked streaky bacon, roughly chopped
- 5 red onions, roughly chopped
- 15 medium tomatoes
- 2 tsp smoked paprika
- 3 star anise
- salt and freshly ground black pepper
- 1 x 400g/14oz can pinto beans
Method
- Heat the olive oil in a large pan. Fry the bacon and onions in the pan over a moderate heat until coloured.
- Roughly chop the tomatoes and add them to the pan when the bacon is starting to crisp and the onion is translucent.
- Add the smoked paprika and star anise, and season well with salt and freshly ground black pepper.
- Pour in 1 litre/1¾ pints of water and cook over a moderate heat with the lid on for 30 minutes. Stir every 10 minutes.
- When 30 minutes have elapsed, tip in the drained pinto beans and cook for a further five minutes.
- If you intend to freeze the soup, allow it to cool to room temperature and then fill six freezer bags. Freeze for up to a month.
- When you wish to cook the soup, de-frost thoroughly and, when reheating, ensure that that you bring the soup to a vigorous boil.