Baked Bean Soup

A quick, vegetable-packed soup made by oven-baking smashed borlotti beans with celery, spring onions, bacon, and tomato purée.

Cook Time

25 mins

Produces

2 bowls

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

25
g

Tomato Purée

1
pinch

Stock Powder

or bouillon

LegumesPulses

60
g

Borlotti Beans

canned, drained and rinsed

Liquids

250
ml

Water

Meat

50
g

Bacon

cooked and chopped

NutsSeeds

1
clove

Garlic

peeled and crushed

1
pinch

Chilli Flakes

dried

Vegetables

1
stalk

Celery

trimmed and chopped

1
piece

Spring Onion

trimmed and sliced

Steps

Preheat the oven to 180°C.
Squash the beans in a lidded ovenproof dish to loosen skins.
Add celery, spring onion, bacon, garlic, chilli flakes, and tomato purée to the dish.
Pour in 250ml of water and add the stock powder.
Stir the mixture well until combined and cover with a lid.
Place the dish in the oven and cook for 25 to 30 minutes.
Stir the thickened soup and serve in bowls.