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Judy's white bean soup with chilli oil

Judy's white bean soup with chilli oil

Rating: 4 out of 5.8 ratings
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  • Preparation and cooking time
    • Total time
    • Ready in 1¾ hours, plus overnight soaking
  • Easy
  • Serves 6

Spicy chilli oil provides a perfect foil to the mealiness of the beans in this funky vegetarian soup

  • Freezable
  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal319
fat7g
saturates1g
carbs49g
sugars0g
fibre15g
protein18g
low insalt0.89g
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Ingredients

Method

  • STEP 1

    Put all the butter beans in a large bowl and cover with plenty of cold water so they have room to swell up. Leave to soak overnight.

  • STEP 2

    Drain the beans. Shuck off and discard the skins by pinching the beans between finger and thumb – it’s a laborious job, but worth it. Put the beans in a colander, rinse and shake off the excess water.

  • STEP 3

    Heat the oil in a pan and fry the onion and garlic for 1-2 minutes. Tip in the carrots and celery and fry gently for 2-3 minutes. Add the beans, stock, bay and thyme with some pepper, and bring to the boil. Reduce the heat, cover and simmer for 20-25 minutes, skimming off any scum, until the beans are soft. Cool for 10 minutes, discard the bay and thyme, then whizz the soup in a food processor until smooth. (You will probably have to do this in batches.)

  • STEP 4

    Return the soup to the rinsed pan and bring to the boil. Check for seasoning, then serve with a drizzle of chilli oil and a sprinkling of thyme leaves.

RECIPE TIPS
GETTING AHEAD

Freeze the soup at the end of step 3 for up to 2 months, or make up to a day ahead and chill until needed.

Recipe from Good Food magazine, January 2003

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Overall rating

Rating: 4 out of 5.8 ratings

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