This is the soup I make when the week feels a bit grim, the fridge is half-empty, and I need something that feels like a warm hug but still counts as healthy. It’s not fancy. It’s not fast. But it’s the kind of soup that fills the kitchen with good smells and feeds you properly.
The first time I made this, I forgot to soak the beans. Rookie move. I ended up simmering it for hours, chewing through half-cooked chickpeas, and swearing I’d never do homemade bean soup again. But once I soaked them overnight, used proper stock, and actually simmered it gently uncovered? Game-changer. The veg softens, the beans turn creamy, and the broth gets thick and rich without a drop of cream.
WHY THIS ONE WORKS SO WELL
Most bean soups are either bland or mushy. Mary’s avoids both—and here’s why:
- Frying the veg first brings out real flavour—don’t skip it.
- Strong stock means you get depth without needing bacon or sausage.
- A touch of sugar + sun-dried tomato paste balances the acidity from the chopped tomatoes.
- Uncovered simmer = thicker broth, without blitzing.
INGREDIENTS + WHY THEY MATTER
- Bean Soup Mix (100g) – Usually a mix of lentils, haricot, borlotti, etc. Soak overnight to avoid tough skins and long cooking times.
- Olive Oil + Butter – The combo gives both richness and softness to the veg.
- Garlic (2 cloves) – Gives base flavour; don’t burn it.
- Onions (2) – Adds sweetness and body.
- Celery (2 sticks) – For savoury balance. Skip if you must, but I wouldn’t.
- Carrots (2) – Sweetens and thickens the soup naturally.
- Vegetable Stock (2L) – Needs to be bold. Use cubes if good quality.
- Bay Leaf + Rosemary Sprig – Infuse gently. Remove before serving.
- Tinned Tomatoes (2 × 400g) – Adds bulk and acidity.
- Sun-dried Tomato Paste (2 tbsp) – Intensifies flavour. Optional, but brilliant.
- Caster Sugar (2 tsp) – Balances tomato sharpness.
- Salt + Pepper – Season in layers. Don’t wait till the end.
- Chopped Parsley (2 tbsp) – Freshens the whole bowl.
MAKING IT YOURS (WITHOUT RUINING IT)
- No bean mix? Use two tins of cannellini or butter beans—just simmer for 30 mins, not 60.
- Want protein boost? Add diced chicken or leftover ham after the simmer.
- Spicy version? Add a pinch of smoked paprika or red pepper flakes with the garlic.
- No tomato paste? Use tomato purée and a pinch of dried oregano.
MISTAKES I’VE MADE (AND HOW TO AVOID THEM)
| WHAT WENT WRONG | WHY IT HAPPENS | HOW TO FIX IT |
|---|---|---|
| Beans too tough | Didn’t soak or cooked at high boil | Always soak overnight and simmer gently |
| Soup tasted watery | Weak stock or short simmer | Use strong veg stock + simmer uncovered |
| Vegetables bland | Didn’t fry them properly first | Sauté 5 mins high, then cover and sweat 10 |
| Herb flavour too strong | Left rosemary/bay in too long | Remove before serving—don’t forget |
HOW TO MAKE MARY BERRY’S WHOLESOME BEAN SOUP
Prep the Beans
Soak 100g dried bean soup mix overnight, per packet. Drain and rinse well.
Sauté the Vegetables
In a large pan, heat 1 tbsp olive oil + a knob of butter. Add 2 chopped onions, 2 celery sticks, 2 diced carrots, and 2 crushed garlic cloves. Fry over high heat for 5 minutes. Lower heat, cover, and cook for 10 minutes, stirring now and then.
Add Stock + Beans
Pour in 2 litres strong veg stock. Add the drained beans, 1 bay leaf, and 1 rosemary sprig. Bring to boil, then boil for 10 minutes.
Add Tomatoes + Simmer
Stir in 2 × 400g tins chopped tomatoes, 2 tbsp sun-dried tomato paste, and 2 tsp caster sugar. Bring to boil, then reduce heat and simmer uncovered for 50–60 minutes, or until beans and veg are tender.
Finish + Serve
Remove bay leaf and rosemary. Season to taste. Ladle into bowls and top with chopped parsley.
TIPS FROM MY KITCHEN
- I always double this recipe and freeze half—it tastes even better after a few days.
- A Parmesan rind added during simmering gives amazing depth. Just pull it out before serving.
- Stir in a spoon of pesto or harissa before serving for a flavour boost.
- Toasted sourdough on the side = heaven.
STORAGE + SERVING
Fridge: Keeps for 2–3 days in a sealed container.
Freezer: Freeze portions in lidded containers or freezer bags. Keeps 3 months.
Reheat: Hob or microwave—add a splash of stock or water if it thickens too much.
Serve with: Crusty bread, a sprinkle of grated cheese, or a swirl of olive oil.
FREQUENTLY ASKED QUESTIONS
Q: Can I use canned beans instead of dried?
Yes! Just skip the soaking and use 2 tins. Add after the simmer and cook for 20–30 minutes.
Q: Can I make this in a slow cooker?
Yes—soak beans, sauté veg, then cook everything on low for 6–8 hours.
Q: What stock works best?
Strong veg stock with depth. Bouillon powder or good-quality cubes do the job.
Q: Can I blend it?
You could, but I wouldn’t. This one’s about the texture.
Try More Recipes:
Mary Berry Wholesome Bean Soup Recipe
Course: SoupsCuisine: BritishDifficulty: Easy6
servings10
minutes1
hour127.5
kcalA thick, rustic bean soup full of texture, warmth, and slow-cooked flavour. Packed with veg and herbs, it’s hearty enough for dinner but wholesome enough to feel like you’ve done your body a favour.
Ingredients
100g dried bean soup mix (soaked overnight)
1 tbsp olive oil
A knob of butter
2 garlic cloves, crushed
2 onions, chopped
2 celery sticks, diced
2 carrots, diced
2L strong vegetable stock
1 bay leaf
1 rosemary sprig
2 × 400g tinned chopped tomatoes
2 tbsp sun-dried tomato paste
2 tsp caster sugar
Salt and pepper
2 tbsp chopped parsley (to serve)
Directions
- Soak beans overnight. Drain and rinse.
- In large pan, heat oil + butter. Sauté garlic, onions, celery, and carrots 5 mins. Cover and cook 10 mins.
- Add stock, beans, bay, and rosemary. Boil 10 mins.
- Add tomatoes, paste, sugar. Simmer uncovered 50–60 mins.
- Remove herbs. Season. Garnish with parsley and serve.
Notes
- I always soak the beans the night before—it’s non-negotiable for texture.
- Sun-dried tomato paste adds way more depth than regular purée.
- Simmer it uncovered for a proper, thick broth that doesn’t need blending.