- This is a lovely winter soup.
- It would once have been made with reconstituted dried beans but now it is easy to open tins of beans.
- Any white beans are good such as Haricot, Cannellini or even Black-eyed beans.
- This can be made in a stock pot on the cooker or in the oven however I find that using a large slow cooker to cook it makes life a lot easier.
Ingredients
- 2 tins of white beans such as Haricot, Cannellini or Black-eyed beans.
- 3 large carrots
- 2 onions
- 1½ litres of vegetable stock – can be from a cube or powder
- 150g smoked bacon.
- 8 peppercorns
- 3 allspice grains
- 1 teaspoon dried marjoram or 1 tablespoon of fresh
- Butter to fry the onions.
- Salt & pepper to season – may not be necessary depending on the bacon and stock.
- Chopped flat-leaf parsley or chives to garnish when serving
Method
- Chop the onions into small pieces.
- Gently fry the onions till golden.
- Chop the carrots into circles and halve or quarter them.
- Chop the bacon into small pieces.
- Drain the beans from the cans.
- Put all the ingredients into a pot.
- Bring to the boil and then simmer – or use a slow cooker.
- Cook until the carrots are soft.
- Allow the soup to cool slightly.
- Remove about half of the beans and carrots with a slotted spoon and put them in a bowl.
- Purée the soup left in the pan – using a stick blender is good.
- Put the beans and carrots back into the soup and stir.
- Bring back to the boil and simmer for a couple of minutes.
- Garnish with chopped flat-leaf parsley or chives.
Royal Doulton – Tapestry soup plate – 1966 to 1988.
Love bean soup. I like the puree step. Gonna try that. Next time on the stove. Dried, soaked beans, cooked for hours on the stovetop, filling the house all winter’s day long. Excellent.
LikeLike