This hearty soup is based on canned foods, allowing you to store and transport the ingredients easily on your next camping trip.
Ingredients
- 2 teaspoons olive oil
- 1 brown onion, chopped
- 3 rashers shortcut bacon, chopped
- 420g can baked beans in tomato sauce
- 420g can condensed tomato soup
- 1/2 cup small dried shell pasta
- 300g canned peas and corn, drained, rinsed
- 2 tablespoons chopped fresh flat-leaf parsley leaves
Method
- Step 1Heat oil in a large heavy-based saucepan over medium heat. Add onion. Cook for 5 minutes or until softened. Add the bacon. Cook for 3 to 4 minutes or until browned. Add the baked beans, tomato soup, pasta and 2 cups cold water.
- Step 2Bring to the boil. Reduce heat to low. Simmer for 12 to 15 minutes or until pasta is tender, adding more water if soup becomes too thick. Add peas and corn to pan. Stir in parsley. Cook for a further 2 minutes or until soup is heated through. Season with salt and pepper. Serve.
Nutrition
1456 kj
Energy
9.1g
Fat Total
2.7g
Saturated Fat
11g
Fibre
15.3g
Protein
30mg
Cholesterol
1655mg
Sodium
46.1g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Donna Boyle
- Image credit: Andrew Young
- Publication: Super Food Ideas
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