Bean Soup

  • 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.

Published by

jadwiga49hjk

I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

One thought on “Bean Soup”

  1. 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.

    Like

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