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Day 2 soup - Bacon and baked bean soup.

Submitted by Janis 11 November 2009

This soup uses Day 1 soup as it's base therefore it is important to have some left over Day 1 soup before you start. Bacon and Bean soup is cheap and nourishing, I have served it to French friends who now often ask for it if they are co



About 1 1/2 - 2 ladles of Day 1 soup per person. Bacon bits or lardons about 100g per person Baked beans - 2 table spoons per person. Squeeze tomato puree. Salt and Pepper


In a heavy base non stick pan fry the bacon bits in their own fat until cooked and some are nice and crisp. At this stage if there is too much excess fat drain it off but not all of it, keep just a little.d Stir in the baked beans, they will sizzle well and begin to absorb the remaining fat. Squeeze in a small amount of tomato puree and blend gently, don't bash up the beans. Now add 1 1/2 - 2 ladles per person of Day 1 soup and heat through stiring gently. The soup will turn a rich dark colour as the stiring loosens all the bits from the side of the pan and the bacon and beans impart their flavour. Check the seasoning and serve.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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