Bacon, egg and bean soup

Bacon, egg and bean soupThis is certainly a different way of serving up bacon, egg and beans! It’s a thick soup of black eyed beans and chopped boiled egg, garnished with crisp fried bacon and parsley.
I can’t quite see it replacing the fried version for breakfast though, unless maybe we threw in a few fried bread crutons!

Serves 4


225 g black eyed beans
1 litre ham stock or ham stock and water
1 small carrot, diced
2 stick celery, chopped
1 small onion, chopped
1 bay leaf
4 hard boiled eggs, roughly chopped
2 teaspoon red wine vinegar
2 tablespoon parsley, chopped
6 rashers smoked bacon
butter or oil for frying
black pepper


Place the beans, stock, vegetables and bay leaf in a large saucepan.

Bring to the boil, cover and simmer over a low heat for 40 – 50 minutes, until the beans are very soft.

Meanwhile, fry the bacon in a little butter or oil until crisp. Drain on paper towels then chop roughly and set aside.

When the beans are cooked, discard the bay leaf and pour the soup into a food processor or blender. Blend until smooth then return to the saucepan.

Bring to a simmer over a moderate heat, thinning with a little water if too thick.

Stir in the eggs and wine vinegar and season to taste with the pepper.

Pour the soup into a warmed tureen, garnish with the bacon and parsley and serve immediately.

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