Rustic bean soupRustic bean soup

A lovely, warm winter soup.


  • Can of rinsed beans eg haricot, cannellini, kidney, pinto or butter
  • Stock (either homemade or from a stock cube)
  • 1 small onion, roughly chopped
  • 1 carrot, roughly chopped
  • Hot water
  • Salt and pepper
  • Pinch of mixed dried herbs


  1. In a pan add the beans and cover with water. Boil until tender.
  2. Drain and replace into the pan.
  3. Put the chicken carcass in a pan and fill with water until it covers the bones.
  4. Bring to the boil and simmer for 20-30 minutes.
  5. Drain the liquid from the bones and pour into the pan with the beans.
  6. Add the onion, carrot, salt and pepper and herbs.
  7. Bring to the boil and simmer until the carrot and onion are tender.
  8. Season according to taste and serve with crusty bread.

Recipe by chef Carmela Tomkins

See also