Broad Bean and Bacon Soup recipe

Preparation Time: 10 minutes | Cooking Time: 30 minutes

This super thick and creamy soup is brilliantly hearty and full of flavour. It's a great way to use fresh broad beans, or alternatively, to use frozen beans. Sprinkle with some grated cheese.


  • 700g broad beans, fresh and podded or frozen
  • 6 slices smoked bacon
  • 2 tbsp. oil
  • 1 onion
  • 3 garlic cloves
  • 1 large potato
  • 1 litre chicken stock
  • Salt and pepper


  1. Chop the bacon. Mince the onion and the garlic cloves. Dice the potato. Heat oil in a large saucepan and fry the bacon. Cook until golden, then remove half the bacon using a slotted spoon. Set to one side. Add the onion and garlic to the pan, stir and fry for 6-7 minutes or until softened and golden.

  2. Add the potato and broad beans. Stir and fry for 2-3 minutes. Add the chicken stock and bring to a simmer. Season with salt and pepper. Simmer for 20 minutes or until the potatoes are tender.

  3. Blend the soup using a hand blender until smooth. Taste and add more seasoning if needed. Stir in the remaining chopped bacon.

Alternatively, you can leave all of the bacon in for a super smooth soup. Or, you can blend half the soup and leave the rest chunky. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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