Stay at Home Store Cupboard Soup Recipe

The beauty of this recipe is that you can use whatever you have in your store cupboard.  It’s a great way to use up vegetables that are going over.  You can substitute anything we have used for what you have, be creative!

You will need:

• Fire Pit
• Dutch Oven 
• Wood (we use kiln dried wood from Certainly Wood in Herefordshire) 

Ingredients

• Cooking oil
• Smokey bacon
• Garlic
• Onions
• Root Vegetables - we used swede, celeriac, carrots, sweet potatoes
• Greens - we used leeks, broccoli 
• Pasta
• Worcester Sauce
• Tin of mixed beans
• Tin of tomatoes or tomato ketchup or purée
• Stock cube
• Herbs
• Seasoning
• Water (we used two pints)

Method

Light up your fire pit and add dry Wood. Let it burn for about 30mins. When you are ready to start cooking, push the logs from the middle of the fire pit to the outside leaving a clear space to sit the Dutch Oven (DO)

Put the DO in the cleared centre of the fire pit and add a good splash of oil.  Add the cut-up bacon or brown.

Slice the onions and garlic and add to the browned bacon. Allow to soften.

Chop the vegetables roughly to the same size cubes.  Add the root vegetables to the DO and toss around for 5 mins.  Add a glug of water. Next, add the remaining vegetables.  Toss these around and add the stock cube.  

Season with salt and pepper. Add Worcester sauce and tomato ketchup and mix, ensuring the bottom of the DO isn’t burning.  Add more water.  Allow to cook for 5 minutes.

Add the pasta, mix well.  Ensure everything is covered in liquid. Allow to cook for 10 minutes.  

Add the tin of mixed beans including the juice and mix. Top up with water, mix well and put the lid on.  Cook for 20 minutes or so until the pasta and vegetables are cooked. During this time stir well to ensure it is not sticking.

Remove the oven from the fire pit, add fresh herbs and serve.  Enjoy!