Yummy bacon and butter bean soup
In my quest to find more interesting ingredients for my weekly soup dish for the children, I decided to try a bacon and butter bean combination. As with all my soups I generally only vaguely follow a recipe and frequently make it up as I go along.
To start with I chopped up a couple of onions, a large leek and a few sticks of celery that had been hanging around in my fridge for a week and were looking decidedly floppy.
I then added 2 pints of cold water to 8oz of dried butter beans, brought it to the boil and then let it continue boiling for another minute before taking it off the heat. I added a bay leaf, brought it back to the boil again and then let it simmer, covered, for 45 minutes.
This gave me the pefect opportunity to start peeling the mountain of apples I’ve acquired for my Monster Chutney.
I then fried the onion, leek and celery along with a few crushed cloves of garlic and two chopped up pieces of streaky bacon bought from my favorite organic butchers. I tipped the butter beans and their liquid into the pan with the rest of the ingredients, covered and simmered for 20 minutes or so.
Finally, I mashed the butter beans on the side of the pan with a fork, thinned it down with milk and added parsley and seasoning to taste.
My kids almost finished their portions and Photogeezer finished off the leftovers when he got home from work.
9/10 for adults (easy to make, tasty, healthy)
6/10 for kids (marked down as they weren’t convinced by the “bits”)