Quick and easy bean soup

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Prep time:

Cook time:

Serves: 2

By errorerror



  • 1 medium onion diced

  • 1 vegetable stock cube

  • 2 tins chopped tomato

  • 1 tin red kidney bean

  • 1 tin butter bean

  • 2 tbsp chilli sauce (or half a chilli, or 1-2 tsp chilli powder - very potent)

  • 1 pint water

  • 1 clove garlic chopped

  • 1 tbsp mixed herbs

  • 1 tin broad beans

  • 1 handful pasta


  1. Fry the onion in a large soup pan with a small quantity of oil, until onions are soft but not brown.
  2. Add chopped tomatoes. Note: Some mixture will evaporate. Consistency is intended to be quite thick (like minestrone), but if you prefer a more broth-like texture, then 1 further tin of tomatoes can be added or a dash of water every now and then to soften the mix.
  3. Add 1 pint of water (see above for notes on consistency).
  4. Pour beans into a sieve and rinse with cold water, then add to pan. If the beans listed are unavailable or not to your taste, you can substitute with lentils, dried peas, or any other type of bean eg flageolet and azuki beans.
  5. Bring mixture to the boil. Once boiled, turn
    down to a simmer and stir regularly.
  6. Take the small handful of spaghetti and break chunks into the pan. It may look like there isn't much, but it swells. Can be made without spaghetti if preferred, but I love the texture, and it absorbs the other flavours.
  7. When spaghetti is completely soft add chopped garlic (garlic salt as alternative), mixed herbs, salt and pepper and stir again.
  8. Add vegetable stock cube by crumbling straight into pan or dissolve in a small amount of boiled water and pour in, the latter method is useful if mixture has become quite thick.
  9. Add either the chilli to give the soup a kick. Quantity can be altered or even not included at all.
  10. Stir occasionally, taste and alter seasonings to personal preference.
  11. Serve and enjoy.

Handy Hint

I make a big pan of this and eat some straight away, but often leave the rest overnight to really absorb the flavours and it tastes even better the next day, (A small amount heated in a pan with a dash of water.) This soup is vegetarian and also suitable for freezing!

Additional Information

  • Can Freeze

  • Make Ahead

  • Budget

  • Soup

  • Main Course

  • Starter

  • Vegetarian

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