INGREDIENTS:

  • 1 leek, chopped
  • 1 onion, sliced
  • 2 gar­lic cloves, crushed
  • 2 cel­ery stalks, chopped
  • 125g/4oz lean back ba­con, chopped
  • 1 car­rot, chopped
  • 1 green chilli, fine­ly chopped
  • 400g/14oz tinned mixed beans, drained
  • 2 tb­sp toma­to puree/paste
  • 1lt/4 cups chick­en stock/broth
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray

INSTRUCTIONS:

  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the leeks, onions, gar­lic, cel­ery & ba­con in a lit­tle low cal oil for a few min­utes un­til soft­ened. Add all the in­gre­di­ents to the slow cook­er. Com­bine well, cov­er and leave to cook on high for 1½-2 hours or un­til the veg­eta­bles and ba­con are cooked through. Check the sea­son­ing and serve.
  3. For an al­ter­na­tive twist try us­ing sun-dried toma­to puree/paste.

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