Bean & bacon soup

By Drum Digital
18 July 2018

Preperation time: 10 min | Cooking time: 35 min | Serves: 4-6

We know nobody can beat Granny’s bean soup, however this #JustDelicious twist on a traditional favourite will even have granny smiling from ear to ear.


2 packets Eskort Diced Bacon

30 ml olive oil

1 onion, finely chopped

1 large carrot, peeled & finely diced

2 celery sticks, finely diced

4 garlic cloves, minced

1 bay leaf

5 ml thyme

5 ml rosemary

1 tin chopped tomatoes

1 tin butter beans, drained

1 tin borlotti beans, drained

2L chicken stock


Ground black pepper

Fresh parsley, for garnish


  • In a large soup pot, fry the bacon in half of the olive oil until browned and crisp.
  • Drain bacon and fat from pot, reserving the fat and bacon separately.
  • Heat the rest of the olive oil in the same pot.
  • Add the onion, carrot and celery and cook, stirring occasionally, until the vegetables have softened.
  • Add the garlic, bay leaf, thyme and rosemary and cook until fragrant, about 2 minutes.
  • Add the tin of chopped tomatoes, the drained beans, stock and the reserved bacon fat and bring to a boil.
  • Let the soup simmer uncovered until the beans are tender (about 20 minutes).
  • Remove the bay leaf and season with salt and pepper, add half the bacon back to the soup and stir, before transferring to bowls for serving.
  • Garnish the soup with the remaining bacon and a sprinkling of parsley and serve with fresh crusty bread.

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