Spicy Bean Soup
250g smoked bacon, finely chopped
2 leeks, Washed, trimmed and chopped
250 carrots, diced
1 x 400g can mixed beans
1 litre chicken stock
2 tbsp tomato puree
2 red chilli, de-seeded and chopped
1 tbsp paprika
1 tbsp olive oil
Heat the olive oil in a large saucepan, add the bacon and fry for 4 minutes, add onion and leeks and fry until softened, add the carrots, paprika and chilli and cook for a further 4 minutes.
Add the tomato puree, chicken stock, mixed beans, salt and freshly ground pepper.
Cook for 30 minutes over a moderate heat.
Serve in warmed bowls with crusty bread.