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Ingredients
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
Preparation
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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