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History Cookbook: Bacon and Vegetable Broth

This recipe is in categories Stuarts, Main courses
About this recipe
Healthiness : (113 votes)
Difficulty:  3 out of 5 difficulty

 Take care when using a knife and boiling the ingredients.

Preparation Time: 15- 20 minutes peeling and chopping
Cooking Time: 30 minutes
Number of servings: 4
Serving suggestions: Serve with crusty bread

Broths and stews were very popular in Stuart times. They were a good way of using up food or making a substantial hot meal from small, individual amounts of ingredients.

  • 6-8 slices (1 pack) bacon
  • 2 onions
  • 3 turnips
  • 1 leek
  • a few sprigs (fresh), or 1 tsp (dried) thyme
  • 2 bay leaves
  • 1/2 head of cabbage
  • 1 tin (approx 400g) (or pre-soaked) beans (not the kind in sauce!)
  • 1 pint (600ml) stock (vegetable/chicken)
  • Sharp knife
  • Measuring jug
  • Teaspoon
  • Wooden spoon
  • Saucepan
  • Chopping board
  • Bowl
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Roughly chop the bacon and fry it in a saucepan
  2. Chop and add the onions to the saucepan 
  3. Simmer until soft
  4. Meanwhile peel and chop the turnips
  5. Chop and add the leeks and herbs to the saucepan
  6. Add the stock
  7. Chop the cabbage roughly and rinse the soaked or tinned beans
  8. Add the beans to the saucepan
  9. Then add the cabbage and chopped turnips
  10. Cover and simmer for 10-15 minutes
  11. Season and serve with crusty bread
Bacon and Vegetable Broth - print view  Bacon and Vegetable Broth - print view

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Name: Mark 7th January 2015
I made this for the family tonight, we all liked it very much (I left out the beans). My son didn't care much for it because he doesn't like cabbage. We gave it a three star rating here.
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