Clean the leeks, rinse well and cut into fine rings. Remove the skin from the garlic and chop finely.
Cut bacon in half, fry until crisp and remove. Roast the fat in coarse flakes in the bacon fat with 2 tbsp. oil for about 5 minutes. Sauté garlic, season, remove. Cool.
Add 2 tbsp. oil to the frying fat, add leek and sauté for 2-3 minutes, remove. Stir 200 ml water, tomato ketchup and vinegar into the frying fat, bring to boil. Season with cayenne pepper, salt, clear soup, pepper and sugar.
Cool. Mix with leeks, bacon, beans and olives. Season to taste. Simmer for at least 2 hours.
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