Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Mixed bean soup with bacon recipe

Mixed bean soup with bacon recipe

46 ratings

This fibre-packed, dairy-free mixed bean soup recipe is taken up a notch with the addition of bacon. Sauté the veg in bacon fat then add your tomato paste and chicken stock and bring to a simmer. Once the flavours have melded, add the bacon back and throw in some kale for an extra plant point. Serve with a roll of crusty bread, for the ultimate comforting meal. See method

  • Serves 4
  • 10mins to prepare, 25mins to cook
  • 245 calories / serving
  • Dairy-free

Ingredients

  • 1 tbsp rapeseed oil
  • 200g (7oz) unsmoked bacon, fat removed, and chopped
  • 1 onion, chopped
  • 1 large carrot, peeled and chopped
  • 1 stick celery, chopped
  • 1 tbsp tomato puree
  • 400g tin chopped tomatoes
  • 2 x 290g tins mixed beans
  • 400ml (15fl oz) chicken stock
  • 100g (3 ½oz) kale, shredded
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

    1030kj
    245kcal     12%

  • Fat

    13g 19%

  • Saturates

    3g 15%

  • Sugars

    10g 11%

  • Salt

    4.3g 72%

of the reference intake
Carbohydrate 19.1g Protein 15.5g Fibre 8.1g

Method

This fibre-packed, dairy-free mixed bean soup recipe is taken up a notch with the addition of bacon. Sauté the veg in bacon fat then add your tomato paste and chicken stock and bring to a simmer. Once the flavours have melded, add the bacon back and throw in some kale for an extra plant point. Serve with a roll of crusty bread, for the ultimate comforting meal.

  1. Heat the oil in a large pan and cook the bacon until golden, then remove and set aside. Add the onion, carrots and celery to the pan and cook for 10 minutes on a low to medium heat until softened. 
  2. Stir in the tomato purée, chopped tomatoes, mixed beans and chicken stock. Simmer for 10 minutes, then return the bacon to the pan, along with the shredded kale, and cook for a further 5 minutes. Season to taste and serve with fresh, crusty bread.

 See more Soup recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.