Mixed bean soup with bacon recipe
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
Each serving contains
- Energy
- 1030kJ 245.0kcal
- Fat
- 13g
- Saturates
- 3g
- Salt
- 4.3g
- Sugars
- 10g
of the Reference intake
Carbohydrate 19.1gProtein 15.5gFibre 8.1g
Method
- 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.
- 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.
