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BBQ Bean Soup

Cook/Prep Time:


250 Calories


2 Servings


  • 2 cans of canned Haricot beans, drained and rinsed

  • 1 celery stalk, trimmed, chopped

  • 1 spring onion, trimmed, sliced

  • 4/5 rashers of lean smoked bacon, fat trimmed and chopped

  • 1 garlic clove, crushed

  • Pinch dried chilli flake

  • 2 tsp smoked paprika

  • 2 tbsp of honey

  • 3 tbsp tomato puree

  • 250ml of Beef stock


  • Add the Haricot beans into a ovenproof dish and squash with the back of a spoon to mush them a little.

  • Add the celery, spring onion, bacon pieces, paprika, honey and garlic. Stir in the chilli flakes and the tomato purée.

  • Pour over the stock and stir again. put in the oven and cook for 25-30 minutes, or until the soup has thickened.

  • Keep checking incase it needs a little more water if too thick. Stir well before serving

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