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Step 1
Place the bacon bone in a large saucepan and cover with at least 2 litres of the water. Simmer covered for 1½ hours.
Step 2
Remove the bone and meat and set aside to cool. Add the remaining water to the saucepan and bring to a boil.
Step 3
Add the soup mix and simmer for 40 minutes, then add the sliced and grated vegetables. Simmer for a further 15 minutes.
Step 4
Meanwhile, remove any meat from the bone and dice. Return to the soup and heat through.
Step 5
Check for seasoning, then ladle into bowls and top with a small teaspoon of pesto and sprinkle with parsley.