Nice Recipe

Vegetable and bacon soup- 2 points per serve

1 tbs (s) olive oil
1 medium onion, finely chopped
9 slices Weight Watchers bacon, chopped
1 clove garlic, crushed
2 whole fresh carrot, chopped
2 stick celery, chopped
400 g canned tomatoes, chopped
1 cup (s) canned drained red kidney beans
4 whole stock cube, dissolved in 4 cups (1 litre) hot water
2 cup (s) cabbage, shredded
2 tbs (s) fresh parsley, chopped


Heat oil in a large saucepan over medium-high heat. Add onion and bacon and cook, stirring over a medium heat for 5 minutes, or until onion is soft. Add garlic, carrot and celery and cook for 3 minutes.


Add tomato, kidney beans and stock and bring to the boil. Reduce heat to low, then cover and simmer for 15 minutes. Add cabbage and simmer for a further 10 minutes. Season to taste with salt and pepper. Add parsley and stir through, then laddle into bowls and serve.

I made this with a little more of the vegetables and actually got more than the 4 servings it was supposed to make!