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?
Chia Gel
Chia seeds are one of those small-but-mighty foods that we come back to again and again, especially when supporting little tummies through the transition to solids. They’re incredibly nutrient dense, meaning even a small amount delivers a beautiful boost of fibre, healthy fats, protein, calcium and magnesium. One of the biggest reasons we love chia … Continued
Baked Pumpkin Risotto
I love risotto… but I do not love standing at the stove stirring for 40 minutes while someone’s asking for a snack or hanging off my leg. This baked version is my little kitchen hack. You get that creamy, cosy risotto texture without the constant stirring. The pumpkin softens and melts into the rice, making … Continued
Butter Chicken
This is one of those meals I make when I want everyone at the table to eat the same thing… and actually enjoy it. It feels like a proper comfort dinner, but it’s still gentle enough for babies. The pumpkin softens into the sauce and makes it naturally sweet and creamy, which means you get … Continued
Chicken & Mushroom Meatballs
If you’re looking for a soft, iron-rich finger food that actually holds together in little hands, these Chicken and Mushroom Meatballs are such a winner. They’re juicy, gently flavoured and packed with extra nourishment from finely chopped mushrooms, making them ideal for baby-led weaning. Using chicken thighs keeps them tender and higher in key nutrients … Continued
Chicken & Pasta Soup
This is chicken noodle soup’s heartier, toddler-friendly cousin. The pasta cooks right in the broth and soaks up all that goodness, which means it turns thick, cosy and easy to scoop. No slippery noodles sliding everywhere. No watery broth left behind. Just a nourishing, comforting bowl that little ones can actually manage. It’s packed with … Continued
Passionfruit Coconut Slice
This passionfruit coconut slice is one of those recipes that feels a little bit special but is still incredibly simple to make. It is light, fresh and naturally sweet, with that perfect balance of tangy passionfruit and mellow coconut that works beautifully for both kids and adults. It is a toddler-approved favourite in our house … Continued
Spaghetti Bolognese With a Twist
Recipe from Toddler to Table This spaghetti bolognese is a classic comfort meal with a clever nutrient-dense twist. It’s the kind of dinner that feels familiar and cosy, but works a little harder behind the scenes to support growing bodies. By adding grated liver and heaps of vegetables into the sauce, you’re boosting iron, zinc, … Continued
Pumped Up Porridge
A warm, nourishing start to the day – packed with healthy fats, fibre, and blood sugar-balancing goodness for little (and big) tummies. This porridge is a go-to in our house when I want something comforting, filling and full of goodness. Oats are a great source of fibre and antioxidants, but on their own they’re primarily … Continued