Rustic White Bean and Bacon Soup (Vegan)
Preparation time
Cooking time
Total time
A really flavoursome, hearty soup just perfect for the colder months. Simple to make with store-cupboard ingredients, this is a deliciously simple dinner favourite.
Recipe type: Main
Cuisine: 60 minutes or less, Vegan, Gluten Free
Serves: 2
  • 100g dried butter beans, soaked overnight*
  • 1 tsp olive oil
  • 1 white onion
  • 2 bell peppers, seeds discarded
  • 2 carrots
  • 100g field mushrooms
  • 1 tbsp smoked paprika
  • 1 tbsp cumin seeds
  • 1 tsp cinnamon
  • ¼ tsp cayenne pepper
  • 800ml water
  • 1 tin chopped tomatoes
  • 1 tbsp tomato puree
  • 150g spinach
  • 1 tsp each of dried sage, thyme, oregano & rosemary (or whichever you have to hand)
  • Salt and pepper, to taste
  • Fresh thyme, to serve (optional)
  • Smoky Maple Tofu Bacon, cut into 1cm cubes
  1. Put the beans in a large saucepan of boiling water and cover. The beans should take roughly the same time to cook as the soup. Once cooked, drain and set aside.
  2. In another large saucepan, heat the oil on a medium heat. Slice the onion, and chop the peppers, carrots and mushrooms into bite-size pieces. Add these to the oil, stir, and leave for 5 minutes.
  3. Next, add the paprika, cumin seeds, cinnamon and cayenne pepper. Give it all a stir and leave while you fetch the water and chopped tomatoes. Pour these in, together with the tomato puree, and leave to cook, covered, for 30 minutes.
  4. Pop the tofu bacon into the oven, and cook according to the recipe.**
  5. To complete the soup, stir in the cooked beans, spinach, dried herbs and seasoning. Cook for a further 10-15 minutes.
  6. To serve, top with the tofu bacon, and fresh thyme, if using.
If you don't have dried beans, use 1 tin of ready-cooked butter beans. Feel free to use other pulses - I've made this soup with chickpeas, split peas, puy lentils and black beans, and all have worked well.
**While the tofu bacon tastes best when it's been marinated in advance, it'll still taste great made on-the-go.
Recipe by The Whole Ingredient at