Heat the oil in a pan and fry the bacon until crisp and golden. Add the vegetables and cook for a further five minutes until slightly softened.
Pour over the stock, bring to the boil and simmer for 10 minutes until the vegetables are tender. Stir in the tomatoes and parsley and season. Serve.
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Freezing tip: This recipe is perfect for making in large batches and freezing to use at a later date. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. Never re-freeze food that has already been frozen; this includes raw and cooked ingredients such as meat, fish and poultry.