Home > Recipes > Bacon, Carrot and Butterbean Soup

Bacon, Carrot, Butterbean and Coriander Soup

Serves 4

Ingredients

8 Rashers of Streaky Bacon, diced
1 Large Onion, thinly sliced
450g Carrots, peeled and finely sliced
750ml Ham Stock
150ml White Wine
1 tsp Ground Coriander
400g Can of Butterbeans
2 tbsp Fresh Coriander, roughly chopped
Black Pepper

Method

Dry fry 6 of the bacon rashers for 2-3 minutes then add the onion and carrots to the pan and saute for a further 2-3 minutes. Add the stock, wine, ground coriander, black pepper and butterbeans. Season well and simmer for 10-15 minutes until the carrots are soft.

Stir in the fresh coriander and adjust the seasoning. Serve with slices of French bread toasted with a smear of pesto and top with 2 rashers of crispy bacon.

Source: Love Bacon website