Baked Bean Soup

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

Healthy Quick Kids High Protein Savoury

Estimated Nutrition

Calories

125.8

kcal / serving

251.5 kcal total

Carbs

9.2g

per serving

18.4 g total

Fat

5.6g

per serving

11.2 g total

Protein

9.7g

per serving

19.3 g total

Cook Time

minutes

Serves

bowls

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Tomato Purée

pinch

Stock Powder

or bouillon

LegumesPulses

Borlotti Beans

canned, drained and rinsed

Liquids

250

Water

Meat

Bacon

cooked and chopped

NutsSeeds

clove

Garlic

peeled and crushed

pinch

Chilli Flakes

dried

Vegetables

stalk

Celery

trimmed and chopped

piece

Spring Onion

trimmed and sliced

Method

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.