Bean soup/stew

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Serves: 4

By misspollysdolly

(1 Vote) 1


  • 1 onion

  • 1l vegetable stock, hot, I use Marigold Bouillon

  • 1 tin chopped tomato, with herbs

  • 50g pasta

  • 0.25 savoy cabbage

  • 1 tin pulses , eg: Haricot beans, borlotti beans, butter beans or a mixed tin

  • 1 tin baked beans


  1. Roughly chop the onion and fry in a little oil for a few minutes until starting to soften.
  2. Meanwhile drain and rinse the large can of beans and add these to the pan.
  3. Add the tomatoes and baked beans. Stir well to combine all ingredients.
  4. Add the stock and bring back to the boil.
  5. Meanwhile remove the tough core and first couple of outer leaves and finely shred the cabbage. Add to the pan and stir.
  6. Add the dry pasta to the pan.
  7. Cook until the pasta and cabbage are tender.
  8. Serve with crusty bread. Tastes even better the next day!

Handy Hint

You can easily double (or more) this recipe as it is measured out in tin sizes. It is simply a case of remembering one large tin of pulses, to one small time of tomatoes/baked beans, to a litre of stock.
Probably can be frozen, but I might be inclined to leave out the pasta and add it when reheating…?

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Vegetarian

  • Main Course

  • Soup

  • Low fat

  • Pasta

  • Kids can help

  • Make Ahead

  • Can Freeze

  • tomato

  • pulses

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Your comments

  • misspollysdolly 16/10/08 10:07

    SO easy, very cheap, nutritious, low fat and very very tasty!