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Mixed bean soup with bacon recipe

Mixed bean soup with bacon recipe

46 ratings

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


  • 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

  • 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


  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.

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