Teddy bear soup

Posted by adm On March - 7 - 2012

How to cook Teddy bear soup


  • 1 tbs olive oil
  • 2 bacon rashers, rind and excess fat cut, coarsely shredded
  • 3 celery sticks, halved longways, thinly sliced
  • 2 carrots, coarsely shredded
  • 1 brown onion, coarsely sliced
  • 1.5L (6 cups) vegetable strain
  • 1 x 400g can diced tomatoes
  • 140g (1 cup) dried mini teddy bear pasta (see billet)
  • 150g (1 cup) frozen peas
  • Coarsely grated parmesan (optional), to dish

How to:

  • Heat the oil in a large saucepan over medium passion. Add the bacon, celery, carrot and onion and falsify, stirring occasionally, for 10 minutes or until the bacon is lucky.

  • Add the stock and tomato to the bacon assortment. Cover and bring to the roil. Reduce heat to medium-low and simmer, partially covered, for 10 minutes or until the mixture thickens somewhat.

  • Increase the heat to medium and bring to the roil. Add the pasta and fix, uncovered, for 8 transactions. Stir in the peas. Cook for a advance 2 minutes or until the peas are heated through.

  • Ladle the soup among serving bowls. Top with parmesan, if desired, to dish.

  • If dried mini teddy bear pasta is unavailable, use small pasta such as shells or macaroni.

  • Version

  • Maize & chicken teddy bear soup: Omit bacon and tomatoes. Replace carrot with 1 scallion, pale section sole, thinly sliced. Annex 1/2 Woolworths Country-Style Roast Chickenhearted, skin and bones removed, meat sliced, and 1 x 400g can of creamed corn with the peas in step 3.

  • Prepare time:15 min.

    Cooking time:30 min.

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