[Dave NE]

This recipe has been a staple in our house for decades and is a variation of what you would typically be served at a northern leek show. Our recipe is for a large jam type pan and it lasts us about 3 days morning noon and night,
1 kilo red split lentils
2 kilos carrots
1 kilo parsnips
large swede
leeks a few but I find the soup doesn't keep very well in the freezer with either leeks or onions, I have used the last scrawny examples from our garden
1 pack of cheep cooking bacon
A few tatties

Peal and top and tail carrots/parsnips/swede and potatoes, grate all the veg except the potatoes which are cut rustic fashion to about egg size and place in the pan with enough water to cover, remove as much fat from the bacon as possible and cut into 1/2 inch cubes/pieces, salt and lots of fresh ground black pepper, when the tatties are done so is the soup, enjoy Dave

[chrissie B]

Hi Dave NE your just down the road from us were in blyth , ßoup sounds nice .
chrissie b

[Dave NE]

Hi Chrissie B, my daughter lives in Blyth and we go most weeks to do a days baby sitting, Blyth is a much better place to shop than W Bay and a massive pan should come in well under a tenner, had two bowls for breakfast, couldn't resist , cheers Dave

[chrissie B]

Blyth is awful for shopping unless you want food , we are supposed to be getting a make over , were having the tall ships in august hope you make it should be a good weekend .
chrissie b

[sunshineband]

That does sound tasty and substantial Dave. Juts the thing on a cold morning!

[Snoop]

Sounds deelish. Will give this one a go. Thanks.

 I'm a big fan of soup for breakfast. Oh yes, oh yum!