Quick Bean & Bacon Soup

• 6 slices Bacon, Chopped
• 2 Tablespoons Olive Oil
• 1 whole Carrot, Chopped
• 1 whole Medium Jalapeno, Seeded & Diced
• 1 whole Onion, Chopped
• 1 whole Leek, Chopped
• 2 cloves Garlic, Minced
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Coriander
• 1 can (15 Oz Can) Butter Beans, Drained
• 1 can (15 Oz Can) Mixed Beans, Drained
• 32 ounces, fluid Vegetable Stock
• 2 cups Water
• 3 teaspoons Tomato Paste
• 1 teaspoon Salt
• 1/2 teaspoons Ground Black Pepper
• 2 ounces, weight Feta Cheese

1. Heat a heavy-based saucepan over medium heat and fry the chopped bacon until cooked through and crispy. Then add the olive oil into the saucepan with the bacon and grease. Mix it together then add the carrots, jalapeno, onion, leek and garlic to the saucepan and cook until onions are translucent. Then add the cumin and ground coriander to the mixture and blend well. Then add all the beans to the mixture and stir. The stock goes in next followed by the water. The tomato paste follows and needs to be blended in well. Finally, add the salt and pepper and mix it into the soup. Simmer for 20 minutes and allow the liquid to reduce slightly.
2. Spoon into individual serving bowls and spring with Feta before serving.

bacon, olive oil, carrot, onion, garlic, ground cumin, ground coriander, butter, mixed beans, water, tomato paste, salt, ground black pepper, cheese

Taken from tastykitchen.com/recipes/soups/quick-bean-bacon-soup/ (may not work)