Bean Soup Recipe

Beans ready to be cooked


 Updated 06/05/2015

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Generally associated with winter stews and soups, beans make for a filling and tasty soup which can also be served as a main meal with plenty of fresh home baked bread.


  • 1 cup haricot beans (tinned or dried. If dried, they need to be soaked.)
  • 1 onion
  • 2 carrots
  • 2 leeks
  • 2 sticks of celery
  • 4 tablespoons olive oil
  • 4 medium sized tomatoes skinned
  • 2 1/2 pints chicken stock or vegetable stock
  • 2 tablespoons finely chopped basil OR 6 tablespoons finely chopped parsley
(see measure conversions for more information on quantites)


  1. If dried and soaked, cook beans until soft and reserve the cooking water.
  2. Peel and chop the onion and carrots and wash and chop the leeks and celery.
  3. Soften the onion in the olive oil.
  4. Add the other vegetables and cook until just soft.
  5. Add the chopped tomatoes with the stock and a little bean water.
  6. Bring to the boil and then simmer until all the vegetables are cooked.
  7. Remove from the heat and tip in the beans.
  8. Season to taste.
  9. Stir in the basil or parsley.
  10. Reheat carefully and serve.

Prep Time: 15 minutes

Cook Time: 35 minutes

Yield: 4 portions


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