Quarter the carrot vertically and thinly slice. Halve the onion vertically and slice. Dice the potatoes and bacon into 1 cm cubes.
Heat a small amount of oil in a pot and add carrots, onions, and potatoes and saute for a few minutes.
Add water, stock cubes, and bay leaves and bring to a simmer.
Add bacon, soy beans, canned tomato, and white wine and simmer for about 10 minutes. Using a ladle, mash the tomatoes while cooking. You could also cut the tomatoes beforehand.
Adjust the seasoning with the stock cubes, salt and pepper! Thaw frozen string beans and cut into small pieces. Place on top of the soup and it's done.