Baked Bean Soup

Baked Bean Soup

Try this tasty Baked Bean Soup for your tea.

30 minutes This should take about 30 mins

You will need:

  • 60g tinned borlotti beans
  • 1 spring onion
  • 1 stem of celery
  • 50g chopped cooked bacon
  • 1 clove garlic
  • 1 pinch of chilli flakes
  • 25g tomato puree
  • 1 pinch of stock powder
  • 250ml water

Remember to ask a Grown-up for help.

What to do:

Step 1

Before cooking, wash your hands and put an apron on.
Weigh and measure the ingredients.

Step 2

Start by measuring the beans into an oven-proof dish, you can give them a bit of a squash with the back of a spoon to loosen the skins, this will help thicken the soup a bit.

Step 3

Cut up the celery stalk using scissors (don't forget to ask a grown-up to help you), or you might find you can snap it into pieces with your fingers! Add this to the oven-proof dish. Next, top and tail the spring onion and chop it up into small pieces. Measure in the chopped, cooked bacon.

Step 4

Top and tail a clove of garlic with the scissors (asking a grown-up to help you again), then it is easier to peel off the papery dry layer. Put the garlic in a greaseproof paper bag and crush with a rolling pin. Use a dessert spoon to scoop out the crushed garlic and add it to the dish.

Step 5

Now add a pinch of dried chilli flakes and the tomato puree using the spoon. To finish, add a cup (250ml) water and a pinch of stock powder. Stir well and put the lid on.

Step 6

You will need to ask a grown-up to help with this part. Bake in a pre–heated oven 160°C(fan oven)/180°C/Gas 4 for 25-30 minutes and stir well before serving.

For grown-ups

About this make

Try this tasty Baked Bean Soup for your tea.

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Two muffins