My weekend routine of cooking at least two soups has turned out to be a lifesaver in this busy household. Having pots of soup in the fridge for the week means that there is always a healthy meal ready when things are too busy to prepare something else.

Last weekend I made a different soup: a bean soup. It is so rich and flavoursome that I want to document it so I have the recipe for another time; I may as well write a post about it!

I made this using the simplest of ingredients and the simplest of methods.

Bean soup
500g dried 4-bean mix – soaked overnight
3 rashers bacon – diced
2 stalks celery – diced
3 carrots – diced
1 medium onion – diced
800g can diced tomatoes
2 Tbsp tomato paste
2 Tbsp sweet chilli sauce
1L chicken stock (I used massell stock powder and water)
1 tsp thyme

Put all ingredients in a large stock pot.
Bring to the boil.
Reduce heat and simmer on low heat for 6 hours. I find that simmering soups for this long gives a decadent, rich, intense flavour.
You could also cook this in a large slow cooker for 8-9 hours.

Serves 8 or thereabouts.