Pepper & Bean Soup

  • I made this soup when I have several red peppers that needed using and added the butter beans from my store cupboard.
  • The addition of charred onions as a garnish is a good final touch.


  • 2 red or orange peppers
  • 1 red chilli (optional)
  • 2 onions
  • 1 tin of butter beans – drained 
  • 1½ litres of vegetable or chicken stock
  • 2 tablespoons of butter
  • Salt and pepper to taste


  • Put the stock into a large saucepan.
  • Chop the peppers and chilli into small pieces and add to the pan.
  • Chop one of the onions into small pieces and add to the pan.
  • Bring to the boil and then simmer until the peppers are soft.
  • Add the butter beans and simmer for around 20 minutes until the butter beans are very soft.
  • Melt the butter in a frying pan.
  • Chop the other onion into small pieces.
  • Fry the onion in the butter till dark brown and nearly charred.
  • Season the soup.
  • Add the fried onions to the soup and stir, just before serving.
Royal Doulton – Burgundy Soup Plate – 1959 – 1981

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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.

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