Bean Soup

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

A heavy soup from Jersey with strong French influence, which would have kept farmers and fishermen happy and full on cold winter days.


  • 4-6 oz (125-175 g) dried haricot beans
  • 2 carrots, sliced 8 fl oz (250 ml) strong pork or beef stock
  • 1 leek, sliced
  • 2 potatoes, sliced (optional) Parsley and thyme, chopped Salt


Soak the haricot beans overnight, then drain. Bring to the boil and simmer for 1 hour in 2 pints (1 litre or so) of water, then add the carrots and continue to simmer for another 1½ hours. Add some pork or beef stock and a few leeks and potatoes (if using). Bring to the boil again and simmer for a further 30 minutes. Add the parsley, thyme and salt to taste before serving.