Ingredients (serves 6)

1 large onion finely chopped

2 carrots, diced

1 leek, finely chopped

1 parsnip, diced

2 garlic cloves, crushed

2 pints of Bovril stock

8 oz. dried soup mix

14 oz. can tomatoes with their juice

pinch of both dried thyme and oregano

1 bay leaf

6 slices of back bacon (cut into small pieces with all the fat removed)

salt and freshly ground pepper

parsley (optional)

Method

Put the onion, carrots, leek, parsnip and garlic in a large, heavy saucepan with ½ a pint of the stock. Cover the pan and bring to the boil. Continue boiling for 5-10 minutes, then uncover the pan, reduce the heat and simmer gently over a low heat for about 20 minutes, until the vegetables are tender and syrupy.

Stir in the dried soup mix and cook over a low gentle heat for 2 minutes, then add the remaining stock, the canned tomatoes, bacon and herbs. Simmer gently for about an hour, until the soup thickens and the dried soup mix is cooked.

Season to taste and remove the bay leaf.

Serve hot, sprinkled with parsley if liked.