Mixed Bean & Bacon Soup

Mixed Bean & Bacon Soup

If you haven’t had time to shop or you’re a bit low on funds, then try this main course soup made with canned beans, fresh veggies and chopped bacon, pepped up with sweet paprika. If you like a little chilli heat, then choose smoked hot paprika.
Serves 8
Total Time
40 Minutes
1 tbsp of olive oil
1 red onion, chopped
115g of streaky bacon rashers, sliced
4 frankfurter sausages, sliced
2 smoked Kabanos Polish sausages, sliced
4 garlic cloves, crushed
2 carrots, thinly sliced
1l of chicken or vegetable stock
1 x 400g can of kidney beans, drained
1 x 400g can of butter beans, drained
1 x 400g can of chickpeas, drained
1 x 415g can of baked beans
3 tbsp of sweet mild paprika
Sea salt and freshly ground black pepper
2 tbsp of sunflower oil
2 tbsp of plain flour
1⁄2 red pepper, cored, deseeded and diced
1⁄2 green pepper, cored, deseeded and diced
Warm bread, to serve
Step 1

Heat the oil in a medium saucepan, add the onion and fry for 5 minutes, stirring from time to time, until it just begins to soften. Mix in the bacon, frankfurters, Kabanos, garlic and carrots and cook for 5 minutes, or until the bacon is just beginning to turn golden and the carrots are softer.

Step 2

Stir in all the beans and stock, season with paprika and salt and pepper and bring to the boil, stirring. Cover with a lid, lower the heat and simmer for 10 minutes.

Step 3

Meanwhile, in a separate saucepan, heat 2 tbsp of sunflower oil, add the flour and stir until golden. Add to the simmering soup, stir for 2 minutes, then turn off the heat.

Step 4

Finally, stir in the chopped peppers (they don’t need to cook down, they should be crunchy), then ladle the soup into bowls and serve with warm bread.

Hummus to Halva: Recipes from a Levantine Kitchen by Ronen Givon & Christian Mouysset, published by Pavilion Books. 

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