Mary Berry Wholesome Bean Soup Recipe

This easy and nutritious Mary Berry Wholesome Bean Soup is the perfect dish for a cozy lunch or dinner. Packed with tender beans, vegetables, and rich flavors, it’s quick to prepare and full of goodness. You can easily customize it with ingredients you already have, making it a flexible and satisfying meal for any day.

This Wholesome Bean Soup With Cannellini Beans Recipe Is From Absolute Favourites Cookbook by Mary Berry

Ingredients Needed

• 100g (4oz) bean soup mix, soaked in cold water overnight (as per packet instructions)
• 1 tbsp olive oil
• A knob of butter
• 2 garlic cloves, crushed
• 2 onions, finely chopped
• 2 celery sticks, finely diced
• 2 medium carrots, finely diced
• 2 litres (3½ pints) strong-flavoured vegetable stock
• 1 bay leaf
• 1 sprig of rosemary
• 2 × 400g tins of chopped tomatoes
• 2 tbsp sun-dried tomato paste
• 2 tsp caster sugar
• Salt and freshly ground black pepper
• 2 tbsp chopped parsley (to garnish)

How To Make Wholesome Bean Soup Recipe

1. Prepare the beans: Drain the soaked beans, rinse in cold water, and set aside.
2. Cook the vegetables: Heat the olive oil and butter in a large, deep saucepan. Add the garlic, onions, celery, and carrots. Fry over high heat for 5 minutes. Lower the heat, cover with a lid, and cook gently for 10 minutes, stirring occasionally.
3. Add stock and beans: Pour in the vegetable stock, add the bay leaf, rosemary, and drained beans. Bring to the boil, stirring frequently, and boil for 10 minutes.
4. Add tomatoes and simmer: Stir in the chopped tomatoes, sun-dried tomato paste, and caster sugar. Bring back to the boil, then reduce the heat and simmer uncovered for 50 minutes to 1 hour, until the beans and vegetables are tender.
5. Season and serve: Remove the bay leaf and rosemary sprig, season with salt and pepper, and serve garnished with chopped parsley.

Recipe Tips

• Soak the Beans Properly: Always soak the beans overnight as instructed on the packet. This makes them softer and helps them cook evenly.
• Use Strong Vegetable Stock: A good-quality stock with a bold flavour is essential for a rich and tasty soup. Avoid weak stock, as it can make the soup bland.
• Cook the Vegetables Slowly: Fry the vegetables first, then cover and cook them gently. This step adds deep flavour to the soup.
• Simmer Without a Lid: Simmer the soup uncovered to reduce it slightly, which makes the flavour richer and the texture perfect.
• Remove Herbs Before Serving: Don’t forget to take out the bay leaf and rosemary sprig. Leaving them in can overpower the soup’s flavour.

How To Store & Reheat Leftovers

• Refrigerate: Put leftovers Wholesome Bean Soup in an airtight container and store it in the fridge for up to 2 days.
• Freeze: Put leftovers Wholesome Bean Soup in a freezer-safe container. Freeze it for up to 3 months. To thaw, move it to the fridge overnight and heat it on the stove.
• Reheating: Reheat leftovers Wholesome Bean Soup on the stove over medium heat for 3 minutes stirring occasionally, until hot. For a quicker option, heat in the microwave in a microwave-safe bowl for 5 minutes, stirring every minute to ensure even heating.

Nutrition Facts

• Calories: 127.5
• Total Fat: 3.19g
• Saturated Fat: 0.96g
• Cholesterol: 2.62mg
• Sodium: 539.88mg
• Potassium: 482.0mg
• Total Carbohydrate: 20.12g
• Dietary Fiber: 4.36g
• Sugars: 7.92g
• Protein: 4.51g ​

More Pioneer Woman Recipes:

• Mary Berry Thai Green Chicken Noodle Soup
• Mary Berry Parsnip and Chestnut Soup
• Mary Berry Chicken Noodle Soup
• Mary Berry Vegetable Soup
• Mary Berry Cauliflower Soup