Vege and Bacon Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 323.9
  • Total Fat: 18.2 g
  • Cholesterol: 31.2 mg
  • Sodium: 829.0 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 4.4 g
  • Protein: 15.9 g

View full nutritional breakdown of Vege and Bacon Soup calories by ingredient
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Introduction

Makes a huge amount of soup for the whole family, tastes great out of the freezer as well - Yummy on a cold winters night!
This combo of vege works really well but feel free to substitute or replace any of the vege with your favourites.
Makes a huge amount of soup for the whole family, tastes great out of the freezer as well - Yummy on a cold winters night!
This combo of vege works really well but feel free to substitute or replace any of the vege with your favourites.

Number of Servings: 10

Ingredients

    700gms Bacon Bones
    1 diced Potato
    1 cup diced Kumara (sweet potato)
    1 cup diced Pumpkin
    1 cup diced Carrot
    1 cup diced Swede (Turnip)
    1 cup diced Parsnip
    2 cups chopped Leek
    1 cup chopped onion
    2 cups chopped celery
    2 or 3 cloves of Garlic
    2 1/2 cups Chicken Stock
    2 1/2 cups Beef or Vege Stock
    1/2 cup of lentils soaked
    Salt and pepper to taste
    1 cup water

Directions

Cut all vegetable in to bite size pieces.
Place bacon bones, vegetables, stock and salt and pepper in to either a slow cooker or a large pot.
Cook in slow cooker for 5 to 7 hours on low or simmer for 2 hours on the stove top.
Add lentils half way through cooking.
Add extra water as required and strip bacon from bones (discard bones) before serving.

Number of Servings: 10

Recipe submitted by SparkPeople user JOEJOEWILLS.

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  • mmmm sounds really yum im gonig to make this!! - 4/21/09

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