Healthy bean soup with vegetables
6 servings
50 minutes
A healthy bean soup with vegetables is a nutritious and aromatic dish from British cuisine. Its base is a combination of tender beans, fresh vegetables, and fragrant rosemary that gives the soup a refined aroma. It is prepared with bacon that adds depth to the flavor, while spinach and green peas refresh and enrich it with nutrients. This soup is the perfect blend of richness and lightness; it warms you on cool days and provides a sense of home comfort. Traditionally served with crispy bread that complements the creamy texture of the dish perfectly. Being a source of fiber and protein, it suits those who watch their healthy diet, while its mild taste makes it pleasant and versatile for serving. A great choice for family dinner or light lunch!
1
Start by preparing the soup base: trim and finely chop the celery, peel and coarsely chop the carrot, and trim, wash, and coarsely chop the leek. Peel and finely chop the garlic, then chop the rosemary. Finely chop the bacon.
- Celery stalk: 2 stems
- Carrot: 3 pieces
- Leek: 2 pieces
- Garlic: 2 cloves
- Fresh rosemary: 1 piece
- Bacon: 50 g
2
Spray a large skillet with oil over medium heat, then add rosemary and finely chopped bacon. Sauté for a few minutes until the bacon is golden, then add chopped celery, carrot, leek, and garlic. Cook on low heat for about 15 minutes or until soft, stirring regularly.
- Olive oil: 30 ml
- Fresh rosemary: 1 piece
- Bacon: 50 g
- Celery stalk: 2 stems
- Carrot: 3 pieces
- Leek: 2 pieces
- Garlic: 2 cloves
3
Add the beans (no need to drain the water) and the broth. Bring to a boil, then reduce the heat to low for 30 minutes - add more broth or water if necessary.
- Canned red kidney beans: 400 g
- Vegetable broth: 1 l
4
Finally, add spinach and peas and cook for another 3 minutes. Taste and season with sea salt and black pepper if needed.
- Spinach: 75 g
- Frozen green peas: 100 g
- Salt: to taste
- Ground black pepper: to taste
