Ingredients:

• 500 grams dried butter beans (or substitute your own fave white bean) (Note from Alceon: my recipe calculator says that 500 grams = 17 oz. OR 1 & 1/8 pounds)
• Veg/Chicken/Pork Stock Cubes to taste
• 1lb smoked bacon (rashers, canadian or lardons)
• 2-3 med white or yellow onions
• 2-3 large carrots
• 1 head of celery including leaves
• Bunch fresh parsley
• Thickener
• Tomato paste to taste

1) Soak the beans overnight. Replace water at twice the amount of the level of beans in a large stockpot. Boil for 30 minutes so beans are ready.

2) Cook bacon. Set aside. When cool, remove any noticible fat. Then dice. I use bacon as a seasonsing in this soup rather than as a main ingredient. You can increase or remove the amount of bacon as per your preference.

3) Dice the vegetables and parsley.

4) Place bacon, veg and parsley in the stockpot with the beans.

5)Add stock cubes. Bring to a boil.

6) Reduce heat to simmer for at least an hour

7) Add tomato paste to taste and thicken soup if needed.

8) Let cool and then freeze into portions for later use!! Makes 8-10 portions

ENJOY