When I was growing up mum used to always make this vegetable soup that was really nice. I don’t know where she learnt to make it and really never met any other mum that makes vegetable soup that tastes the same.  I figure it’s probably got to do with the presence of baconny goodness (more on that in a moment) than anything else since most other people keep true to the namesake and ONLY put vegetables in theirs.

So what’s so great about this vege soup anyway?? Well, it’s hearty and full of lots of nutritious stuff to help you keep healthy through winter. It’s cheap to make, easy to make, and fun too. Best of all it tastes pretty good (especially with fresh, buttered crusty bread) and you can throw all the leftovers in containers and put them in the fridge or freezer just fine!

OK, let’s get started. First hard and fast rule; there IS NO hard and fast rules!  This is kind of like ‘real’ Indian cooking – you can substitute, you can be adventurous! We make this soup different everytime.  No matter what it always seems to taste the same, and if there’s something you don’t like, that’s fine just don’t put it in the pot!

What you will need:

• Hardware: The biggest pot in your kitchen!  A ladle, chopping board, potato peeler, and a good, sharp knife. And a strainer.

And ingredients…go with a couple of everything you plan on throwing in. Aim to fill the big pot because it evaporates down a little. Dont worry if you need to add more of something later!

• These items are mandatory. No excuses. A couple of bacon bones.  You find bacon bones at the deli at Coles or Safeway. I think they only exist for the sole reason of making soup.  I also recommend some chicken or vegetable stock. Really doesn’t matter which. You will also need some soup mix. This is made out of stuff like barley, lentils and split peas. I actually have a stash of each of these items in the cupboard for some reason so whittle that away each time I make soup by throwing a really small handful from each of the 4-5 little containers into the pot. This stuff is great because it helps thicken the soup (less important if you have lots of well cooked starchy vegetables) and is really good for you too.

• Heres some vegetables you should try.  For the most part, chopping up or cubing is the order of the day. Don’t go for presentation points. In fact, Gordon Ramsey would have a hernia if he saw this stuff because it looks like watered down cat vomit. But tastes, oh so much better! Carrots, celery, potatoes, pumpkin, turnip, parsnip, leeks, onions.

• Other non-essentials you could try for fun: Small pasta elbows, spirals or shells instead of or as well as the soup mix. Maybe some herbs, particularly  parsely, maybe a little garlic. YMMV. Be careful with the herbs/spices. Go with salt and pepper, I say.

• Things to avoid: Things like silverbeet, spinach, capsicum, eggplants, zucchinis, mushrooms etc. Because youre going to be boiling the snot out of this soup you don’t want half the vegetation dissolving.

The method is pretty simple. Throw the bacon bones in the pot and cover with water. Heat on high until boiling and let it boil for a little while. Then add the soup mix, wait a little while longer, and start adding your veges. Hardest ones like turnip and carrot first. Bring the heat down a little bit and let it bubble away. Check on it regularly to stir and make sure there’s plenty of water. As it cooks, taste and add vegetable or chicken stock if required, and/or some salt and pepper.

It should be cooked if it’s been hanging around on the stove for about an hour or so and if you pick up a bacon bone and it starts to come apart in the tongs.  Do some taste tests to see if the veges are cooked and the soup mix barley is soft. Next collect up the bacon bones and put them on a plate to cool for a few minutes.

Grab a knife and fork and use these to pry every little speck of that OH GOD SO DELICIOUS bacon goodness from the bones.  Seperate out the fat and gristle too (if any).  Throw the bacon back in the soup and throw the bones out. Don’t mix this up.

Finally, after a few minutes, use a strainer (a big spoon, with lots of holes in it) to strain off any congealed rendered pig fat from the top of the soup. (YUM!)

If all goes well, it should look like this. Bon apetit!