pork | with knife and fork

Name: pork | with knife and fork
Ingredients: 500ml stock (preferably ham but chicken or vegetable also work); 1 tins of beans (e.g. chickpea, haricots, butter, red kidney) including the liquid in the tin if its got no added salt; Pancetta, salami, chorizo, bacon, left over boiled ham or roast pork, whichever you have; Onion (chopped); Oil (rapeseed or olive); Herbs or spice to complement; 500ml of stock; 500ml of roast vegetables (i.e. put them in jug to see how much you have), any mix you like. I particularly like it when there is beetroot as it makes the soup an amazing colour; Oil (the same as you used to roast the vegetables); Herbs or spices of your choice; Cheese to sprinkle on top; fresh ginger and chilli finely sliced; other spices of your choice; chicken or beef or prawns or vegetables, cut in small pieces (except prawns); spring onions or garlic finely chopped; rapeseed oil

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Although spring definitely feels like it might be on the way some days are still pretty cold and so a warming soup is just what’s needed, here’s some thoughts

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Ingredients

500ml stock (preferably ham but chicken or vegetable also work)
1 tins of beans (e.g. chickpea, haricots, butter, red kidney) including the liquid in the tin if its got no added salt
Pancetta, salami, chorizo, bacon, left over boiled ham or roast pork, whichever you have
Onion (chopped)
Oil (rapeseed or olive)
Herbs or spice to complement
500ml of stock
500ml of roast vegetables (i.e. put them in jug to see how much you have), any mix you like. I particularly like it when there is beetroot as it makes the soup an amazing colour
Oil (the same as you used to roast the vegetables)
Herbs or spices of your choice
Cheese to sprinkle on top
fresh ginger and chilli finely sliced
other spices of your choice
chicken or beef or prawns or vegetables, cut in small pieces (except prawns)
spring onions or garlic finely chopped
rapeseed oil