| 1. |
Place the soup bean mix in a large bowl and cover with cold water, soak overnight. The next day drain the beans and rinse well. |
| 2. |
Spray a heavy based saucepan with the oil and place on medium heat. |
| 3. |
Add the onion, garlic, bacon, carrot and celery cooking for 10 minutes or until the vegetables are softening. |
| 4. |
Add the tomato paste and stir to combine. |
| 5. |
Add the drained bean mix, tinned tomatoes, stock and bay leaves. Turn the heat to high and bring to the boil, then partially cover and reduce heat to a simmer. Cook for 2 hours, test the beans cooking further if desired. |
| 6. |
Add the peas, cabbage, zucchini and capsicum and cook uncovered for a further 10 minutes. Season to taste with salt and pepper. |
| 7. |
Note: this soup freezes well. |
