Thick Soup of Beans, Bacon and Vegetables


8 oz dried haricot beans
4 oz dried red kidney beans
3 tablespoons olive oil
1 small onion, chopped
1 small carrot, peeled and chopped
2 oz rindless unsmoked bacon, finely chopped
2 cloves garlic, finely chopped
5 cups beef stock
salt and freshly ground black pepper
2 large beefsteak tomatoes
4 oz cheese, grated


  1. Soak the beans in cold water overnight.
  2. Bring the beans and water to a boil and boil hard for 3 minutes, reduce heat and simmer for a further 10 minutes. Drain and set aside.
  3. Heat the oil in a large pan and cook the onion, carrot and bacon until the onion is just soft but not brown.
  4. Add the garlic, beans and stock. Bring to a boil, cover and simmer for about 1 hour until the beans are soft.
  5. Blend half the soup in a food processor until smooth and return to the pan with the remaining soup.
  6. Cut a cross in the base of each tomato and dip into boiling water for 30 seconds. Peel off the skin, cut into quarters, remove the seeds and chop the flesh.
  7. Add the tomatoes to the soup with seasoning to taste. Simmer for about 15 minutes.
  8. Serve the soup sprinkled with cheese accompanied by garlic bread.

Makes 6 servings.

Source: Soups and Starters

%d bloggers like this: