Three Bean Soup

Three Bean Soup


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A trio of beans – green, broad and lima, fresh, frozen and tinned – come together to add their individual flavours to this delicate pale green soup, garnished with chives.

Pat Alburey

Serves: 4 

  • 2 tablespoons olive oil
  • 4 cups (1 litre) vegetable stock
  • 1 medium onion
  • 1 large clove garlic
  • 250g thin green beans
  • 375g frozen broad beans
  • 1 tin (400g) butter beans
  • salt and black pepper
  • To garnish: a small bunch of chives

Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Heat the oil gently in a large saucepan and put the stock on to heat. Peel the onion, chop it and add to the oil. Peel the garlic, crush it into the onion and stir.
  2. Top and tail the green beans, chop into 2 1/2 cm pieces and add them and the broad beans to the pot. Raise the heat and cook for a few minutes.
  3. Add the stock to the pot and boil for 5 minutes, then lower the heat and simmer for 10 minutes.
  4. Remove the saucepan from the heat and stir in the tinned butter beans with their liquid. Stir well.
  5. Process or blend half the soup to a purée, then return to the pan. Season to taste with salt and pepper and reheat. Snip the chives and any chive flowers over the soup just before serving.


Coriander, mint or parsley can be used as a garnish instead of chives.

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