Bacon, Butterbean, Carrot and Coriander Soup

Time to Cook: 25-30 minutes 
6 rashers lean smoked streaky bacon 
1 large onion 
450g (1lb) carrots 
2x 15ml spoon (2tbsp) fresh coriander 
900ml (1¼pt) boiling water 
1 vegetable stock cube 
1 can (400g approx) butterbeans 
1x 5ml spoon (1tsp) ground coriander 
Black pepper 
Chopping board, knife, vegetable knife, vegetable peeler, measuring spoon, saucepan, wooden mixing spoon, kettle, measuring jug, can opener, sieve, ladle and serving bowls.
1. Dice the rashers of bacon.
2. Using a clean knife and chopping board, prepare the vegetables and herbs:
  • peel and finely slice the onion
  • peel and slice the carrots
  • roughly chop the coriander
3. Dry fry the bacon in a large saucepan for 2-3 minutes.
4. Add the onion and carrots and sauté for a further 2-3 minutes.
5. Make up the stock by dissolving the stock cube in the boiling water.
6. Drain the canned butterbeans.
7. Add the stock, ground coriander, butterbeans and a few twists of black pepper to the
bacon and vegetables.
8. Bring the soup to the boil, reduce the heat and then simmer for 10-15 minutes, until the
carrots are soft.
9. Stir in the chopped coriander and serve.
Top tips
  • Serve with slices of toasted French bread.
  • Try adding different types of beans or vegetables.


Did you know?
  • Butterbeans, despite their name, are low in fat and provide protein.



Weigh, measure, knife skills (bridge and claw), peel, handle raw meat, dry-fry, sauté, make up stock, drain, mix, boil/simmer and stir.


Nutrition information per 100g/serving: Energy 206/867kJ, protein 2.6/10.8g, carbohydrate 5.2/21.8g,
carbohydrate of which sugars 3.0/12.4g, fat 2.2/9.2g, saturated fat 0.7/3.0g, dietary fibre 1.5/6.3g, salt 0.6/2.5g,
iron 0.4/1.7mg