Beef, Bacon and Bean Soup 

• 225g (8 oz) dried white beans i.e. haricot beans soaked overnight
• 1 tablesp. oil
• 50g (2 oz) streaky bacon, diced
• 225g (8 oz) shin beef, diced
• 1-2 bay leaves
• 2-3 teasp. ground cumin
• 1 large onion, finely chopped
• 3 cloves garlic, chopped
• 2-3 sticks celery, chopped
• 2 carrots, chopped
• 400g (14 oz) tin tomatoes
• 2 tablesp. wine vinegar
• 1 litre (2 pts) water
• Salt and black pepper
• Garnish
• 6 slices bread, toasted with slices of farmhouse cheese

Rinse the beans. Cover with water and boil for 10 minutes. Drain and rinse again. Heat the oil in a large pot and sauté the bacon, beef, bay leaves, cumin, onion, garlic, celery and carrots. Add the beans, tomatoes, vinegar, water and seasoning. Bring to the boil. Reduce the heat, cover and simmer for 1½ hours.

Serve topped with a slice of the bread and melted cheese.

Sometimes we use a ham hock or knuckle in place of the shin beef. Cook the ham hock with the beans for about two hours. Dice the meat and discard all fat and bones. Return the meat to the pot with the vegetables. Both soups are delicious and economical.