Chickpea Vegetable Soup with Mushrooms

Rinse, peel and dice the potatoes. Cut the leek in half, thoroughly rinse, trim and cut into strips. Rinse the bell peppers, cut in half, remove the seeds and ribs and cut into thin strips. Brush the mushrooms and cut them according to size in half or quarters. Saute the bacon, onion and garlic in hot oil. Deglaze with the broth. Add the potatoes, chickpeas and leeks. Cover and simmer for about 20 minutes. Then add the bell peppers and button mushrooms and simmer another 10 minutes. Finally, sprinkle in some cheese, add the parsley and season with a dash of vinegar, salt and pepper. Transfer to bowls and serve with the remaining cheese on the side.