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Bean Soup

A community recipe by

Not tested or verified by Nigella.com

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Introduction

The first time I made this soup I posted a photo on Instagram and immediately got requests for the recipe. Always a good sign. And I'm happy to report it lives up to expectations! I prefer to soak my beans because I find them less 'gass-inducing' but if you're short on time you can skip it, David does.

The first time I made this soup I posted a photo on Instagram and immediately got requests for the recipe. Always a good sign. And I'm happy to report it lives up to expectations! I prefer to soak my beans because I find them less 'gass-inducing' but if you're short on time you can skip it, David does.

Ingredients

Serves: 4

Metric Cups
  • 500 grams dried white beans (1lb)
  • 1 ham hocks (or large piece of spec or bacon)
  • 4 onions (chopped)
  • 1 bay leaf
  • 2 sprigs fresh rosemary (leaves chopped)
  • 1 cup of extra virgin olive oil
  • 17⅔ dried white beans (1lb)
  • 1 ham hocks (or large piece of spec or bacon)
  • 4 onions (chopped)
  • 1 bay leaf
  • 2 sprigs fresh rosemary (leaves chopped)
  • 1 cup of extra virgin olive oil

Method

Bean Soup is a community recipe submitted by Stonesoup and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Place beans in a large bowl and cover with cold water. Soak beans for 8 hours or as long as you’ve got.
  • Place hocks or bacon and onion in a large soup pot. Add 8 cups water and bring to the boil. Simmer for one hour.
  • Drain the soaked beans and add to the pot. Simmer for another 1-2 hours or until beans cooked and the ham is falling off the bone.
  • Allow soup to cool then shred the meat from the hock and return it to the soup, discarding the bones. Taste and season well. Either refrigerate or bring back to a simmer.
  • When you’re ready to serve, make the rosemary oil by placing the rosemary and oil in a small saucepan on a medium heat. When it starts to sizzle, remove from the heat.
  • Serve hot soup with rosemary oil drizzled over.
  • Place beans in a large bowl and cover with cold water. Soak beans for 8 hours or as long as you’ve got.
  • Place hocks or bacon and onion in a large soup pot. Add 8 cups water and bring to the boil. Simmer for one hour.
  • Drain the soaked beans and add to the pot. Simmer for another 1-2 hours or until beans cooked and the ham is falling off the bone.
  • Allow soup to cool then shred the meat from the hock and return it to the soup, discarding the bones. Taste and season well. Either refrigerate or bring back to a simmer.
  • When you’re ready to serve, make the rosemary oil by placing the rosemary and oil in a small saucepan on a medium heat. When it starts to sizzle, remove from the heat.
  • Serve hot soup with rosemary oil drizzled over.
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