Bacon and Butter Bean Soup
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Prep Time
10 MINS
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Cook Time
28 MINS
- KCals 182
- Carbs 15G
Ingredients
- low-calorie cooking spray
- 225 g smoked bacon medallions, diced
- 1 onion, peeled and finely diced
- 2 carrots, peeled and finely diced
- 2 garlic cloves, peeled and crushed
- 1 tsp dried thyme
- 1.2 L chicken stock (1 chicken stock cube made up with 1.2L boiling water)
- 2 400g tins butter beans, rinsed and drained
- 100 g reduced-fat cream cheese
- freshly ground black pepper
Instructions
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Spray a saucepan with low-calorie cooking spray and place over a medium heat. When hot, add the bacon and fry for 5 minutes, until lightly browned.
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Add the onions, carrots, and garlic, and cook for further 5 minutes, until the onions have softened.
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Stir in the thyme.
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Add the stock and bring to the boil. Stir in the butter beans, then reduce the heat to a simmer. Cover with the lid and allow to cook for 20 minutes, until the carrots are soft.
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Stir the cream cheese into the pan, until it has melted. Pour 3 or 4 ladles of soup into a jug, and use a stick blender to blitz the mixture, until smooth and thick. Return this to the pan. This will thicken the soup, but leave plenty of chunky beans and veg for texture.
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Season with pepper, you shouldn't need any salt. Then serve!