Teddy bear soup

Pasta, tasty bacon and loads of vegies make this a filling and healthy meal.

The ingredient of Teddy bear soup

1. 1 tablespoon olive oil
2. 2 bacon rashers, rind and excess fat trimmed, coarsely chopped
3. 3 celery sticks, halved lengthways, thinly sliced
4. 2 carrots, coarsely chopped
5. 1 brown onion, coarsely chopped
6. 1.5L (6 cups) Massel vegetable liquid stock
7. 1 x 400g can diced tomatoes
8. 140g (1 cup) dried mini teddy bear pasta (see note)
9. 150g (1 cup) frozen peas
10. Coarsely grated parmesan (optional), to serve

The instruction how to make Teddy bear soup

1. Heat the oil in a large saucepan over medium heat. Add the bacon, celery, carrot and onion and cook, stirring occasionally, for 10 minutes or until the bacon is golden.
2. Add the stock and tomato to the bacon mixture. Cover and bring to the boil. Reduce heat to medium-low and simmer, partially covered, for 10 minutes or until the mixture thickens slightly.
3. Increase the heat to medium and bring to the boil. Add the pasta and cook, uncovered, for 8 minutes. Stir in the peas. Cook for a further 2 minutes or until the peas are heated through.
4. Ladle the soup among serving bowls. Top with parmesan, if desired, to serve.

Nutritions of Teddy bear soup

calories: 216.295 calories
fatContent: 7.5 grams fat
saturatedFatContent: 1 grams saturated fat
carbohydrateContent: 29 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 9 grams protein
cholesterolContent:
sodiumContent: