Baked-bean Soup

Preparation info

  • Serves


    • Difficulty


    • Ready in

      10 min

Appears in

Good Soup Book

Good Soup Book

By Lindsey Bareham

Published 1997

  • About

A wonderful soup and the best way to stretch a can of beans between four.


  • 4 streaky bacon rashers
  • 1 onion, chopped finely
  • 4 tablespoons fresh breadcrumbs


  • Lay the bacon in a frying-pan and cook it until it is evenly crisp. Lift the bacon out with a slotted spoon and put it aside to cool (before crumbling it). Gently sauté the onion in the bacon fat. When the onion is soft but not browned, transfer it to a medium-sized saucepan. Stir in the breadcrumbs and add the beans and chicken stock. Season with salt and pepper and half a