Bacon + Butter Bean Soup

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.