Greek peasant vegetable soup

Ingredients

• 300 g of carrots
• 180 g of medium-sized onions
• 2 leeks
• Three stalks of celery
• 300 g of small zucchini
• 200 g of tomatoes
• 200 g of firm-fleshed apples
• 150 g of smoked bacon
• 3 tablespoons of olive oil
• 1.25 liters of hot water
• salt
• 1 teaspoon of dried oregano
• One bunch of parsley
• black pepper

Peel the onions and carrots, and chop them into small dice.

Prepare the leeks by trimming the ends, slicing them in half, washing them, and chopping them finely. Wash the celery and chop it into pieces.

Dice the bacon into small pieces.

Wash the zucchini, remove the ends, and cut them into slices about 1 cm thick. Peel the apples and dice them.

Dice the tomatoes, peel them, and chop the flesh into small pieces.

Heat 2 tablespoons of oil in a large pot and cook the bacon for 1 minute over medium heat. Add the onions, carrots, leeks, potatoes, and celery, and cook for another minute.

Pour the hot water, add a pinch of salt, cover, and let it simmer for 15 minutes over low heat.

Add the zucchini, tomatoes, and the remaining olive oil, and continue cooking for 15 minutes. Season with salt and pepper.

Add the chopped parsley and oregano just before serving.