Bacon + Butter Bean Soup
Egg free, Gluten Free, Nut free, Soy free
About the recipe
A hearty and nourishing butter bean and vegetable soup packed with flavour, protein, and veggies – perfect for babies, toddlers, and the whole family.
There’s something so comforting about a big bowl of soup – especially one that’s rich in flavour, packed with veggies, and nourishing for the whole family. This hearty butter bean and vegetable soup is a wholesome, budget-friendly meal that can be made in one pot and frozen for easy weeknight dinners. Butter beans are a fantastic plant-based source of protein and have a soft, mild texture that makes them perfect for babies and toddlers.
The addition of bone broth adds both depth of flavour and extra nutrients to support growing bodies, making this soup as nourishing as it is delicious. I love serving it with a slice of warm sourdough and a generous spread of butter. It’s the kind of meal that feels like a hug in a bowl – perfect for chilly evenings or days when everyone needs something comforting and easy.
Baby-Led Weaning:
Cut the vegetables into finger-shaped pieces before cooking so they soften nicely in the soup. Serve the butter beans squished and the sourdough sliced into finger-sized strips for dipping.
Puree:
Blend the soup until smooth.
Serving Suggestions:
Serve warm with buttered sourdough or a slice of toast. You can also stir through some cooked pasta, rice, or quinoa to make it more filling.
Storage for freezer and fridge:
Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Defrost overnight in the fridge and reheat gently on the stove before serving.
Ingredients
1 large brown onion
4 cloves garlic
1 medium carrot
1 medium zucchini
1 medium white potato
100 grams white mushrooms
1 cup baby spinach
70 grams nitrate-free bacon
400 grams tinned butter beans (drained and rinsed)
2.5 cups chicken broth or bone broth
3 tablespoons tomato paste
¼ cup parmesan cheese
1 sprig fresh rosemary
1 sprig fresh thyme
2 bay leaves
Salt and pepper to taste
Method
- Peel and dice the onion and garlic. Peel the potato and cut it into small cubes, then cube the carrot and zucchini into equal-sized pieces. Slice the mushrooms and bacon.
- Heat a large pot with olive oil over medium–high heat. Add the onion and garlic and cook until softened.
- Add the potatoes, carrots, bacon, bay leaves, rosemary, and thyme, and stir until fragrant.
- Pour in the chicken or bone broth and stir through the tomato paste. Bring to a gentle simmer, then add the zucchini and mushrooms.
- Cook until the potatoes are soft, then stir in the butter beans, spinach, and parmesan. Season with salt and pepper to taste.
- Serve with buttered sourdough or toast if desired.
Ingredient Swaps:
Vegetarian: Leave bacon out for a vegetarian version and use vegetable broth instead of chicken broth.
Replace butter beans with cannellini, borlotti, or mixed beans.
Dairy-free? Omit the parmesan or use nutritional yeast for a cheesy flavour.
Let’s Search
What’s on your mind?
Slow-Cooker Roast Chicken
If you’ve got a copy of Toddler to Table, you might recognise this recipe! It’s inspired by our much-loved Lemon Butter Roast Chicken recipe, adapted for the slow cooker to make those busy days even easier. There’s something so comforting about a whole roast chicken, but standing over the oven for hours isn’t always practical. … Continued
Leftover Enchiladas
These Leftover Enchiladas are one of our favourite ways to transform slow-cooked meat into an entirely new meal. Soft tortillas are filled with tender shredded meat, black beans, sweet corn and melty cheese, then baked under a rich homemade enchilada sauce until bubbling and golden. They’re comforting, nourishing, freezer-friendly and a brilliant way to stretch … Continued
Baby Liver Pate
Introducing liver to babies doesn’t have to mean serving chunks of liver on a plate. This silky smooth pate is one of our favourite ways to introduce one of nature’s most nutrient-dense foods in a way that’s gentle, delicious and easy for little ones to enjoy. Chicken liver is one of the richest natural sources … Continued
Slow-Cooker Pork Carnitas
If you’ve ever thought slow cooker meals had to be bland, watery or lacking flavour, this recipe is here to change your mind. These Slow Cooker Pork Carnitas are one of my favourite recipes because they deliver juicy, fall-apart pork with crispy, caramelised edges that taste like they’ve come straight from your favourite Mexican restaurant. … Continued
Slow-Cooker Chicken, Bacon & Leek Pie
This recipe is adapted from one of our most-loved recipes in Toddler to Table. The original version comes together much more quickly on the stovetop, but I wanted to create a slow cooker version for those busy days when you want dinner to cook itself. As part of my slow cooker series, I’m on a mission … Continued
Lasagne Soup
This is one of those meals that tastes like you spent hours cooking… but really it’s just a throw-everything-in-a-pot situation. It has all the cosy flavours of lasagne without the layering, baking or dishwashing marathon. Rich tomatoey broth, tender pasta, hearty mince and creamy cheese on top… honestly the ultimate comfort food. I also love … Continued
Chicken Meatballs in a Gingery Broth
This is one of those meals that feels a little bit special, but is actually so simple to make. The meatballs are soft and full of flavour, and cooking them directly in the broth not only keeps them incredibly juicy, but also adds so much depth to the soup itself. It’s the kind of dinner … Continued
French Toast
There’s something so comforting about French toast, especially when it becomes one of those go-to meals you can rely on for everyone in the family. This version, from our book Toddler to Table, is exactly that. It’s simple, nourishing, and incredibly versatile. Whether you’re feeding a baby just starting solids, a busy toddler, or yourself … Continued