Butter Bean and Bacon Soup


1 tbsp Donegal Rapeseed Oil
450g (1lb) carrots, diced
1 onion, diced
50g (2oz) rindless smoked streaky bacon, diced
1 garlic clove, crushed
1 tsp freshly grated root ginger
1 tbsp mild curry powder
1 tsp ground turmeric
1 x 400g (14oz) can of butter beans, drained and rinsed
1.2 litres (2 pints) vegetable stock
200ml (7floz) semi-skimmed milk
1 tbsp tomato purée
1 tbsp chopped fresh flat-leaf parsley
Sea salt and freshly ground black pepper


1: Heat the rapeseed oil in a pan over a medium heat.

2: Sauté the carrots, onion, bacon, garlic and ginger for 10 minutes, until softened and just beginning to catch a little colour.

3: Tip in the curry powder and turmeric and cook for another 2 minutes, stirring.

4: Stir in the beans, stock, milk and tomato purée. Bring to the boil, then reduce the heat and simmer for 15-20 minutes, until the carrots are completely tender.

5: Season to taste and stir in the parsley, then remove a ladleful of the chunky ingredients to reserve as a garnish.

6: Blitz the rest of the soup with a hand blender until smooth.

7: Ladle into warmed bowls and add a spoonful of the reserved ingredients to serve.

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Rhonda Laird

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