- 200g (7 oz) dried butter beans
- 30ml (2 tbsp) oil
- 150g (5 oz) bacon
- 2 garlic cloves, sliced, about 10g (0.5 oz)
- 1 onion, roughly chopped, about 125g (4.5 oz)
- 1 medium leek, roughly chopped, about 125g (4.5 oz)
- 500ml (2 cups) vegetable stock
- 250ml (1 cup) water
- 1 bay leaf
- 15ml (1 tbsp) spring fresh thyme, chopped or 5ml (1 tsp) dried thyme
- Salt and freshly ground black pepper
- You need to soak the beans for at least 12 hours (alternatively overnight) in plenty of cold water. Drain the beans afterwards.
- Now heat the oil (of your choice) in a medium saucepan and cook the bacon in it for 5 minutes or until lightly crispy and golden. Remove the bacon from the saucepan and put it to one side.
- Immediately add the garlic, onion and leek to the pan and fry for 2 minutes or until slightly browned.
- Next, add the stock, water, drained beans, bay leaf and thyme to the saucepan. Bring to the boil; cover and simmer gently for 20-30 minutes or until the beans are tender, skimming off any scum that appears on the surface.
- Remove the bay leaf.
- Set aside to cool slightly, then purée using a hand blender (preferably), blender or food processor until smooth.
- Snip the bacon in bite-sized pieces and add to the soup.
- Season with salt and pepper; return to the saucepan and reheat gently until piping hot.
- Serving Size: 1 serving
- Calories: 401
- Sugar: 2 g
- Sodium: 1023 mg
- Fat: 18.7 g
- Saturated Fat: 5.9 g
- Carbohydrates: 31 g
- Fiber: 8.5 g
- Protein: 27.3 g
- Cholesterol: 43 mg