Four-bean winter comfort soup with cheesy onion croutons

May 6, 2016 (Last Updated: January 11, 2019)

TO DRINK: De Grendel Pinot Gris 2009, with crisp acidity that perfectly matches the buttery beans.

Four-bean winter comfort soup with cheesy onion croutons

Serves: 8 – 10
Cooking Time: 4 hours plus overnight for soaking


  • 200g dried cannellini beans
  • 200g dried butter beans
  • 225g dried red kidney beans
  • 225g dried black-eyed beans
  • 2 litres water
  • 30ml (2 tbsp) salt
  • 1 onion, finely sliced
  • 2 leeks, chopped
  • 4 garlic cloves, minced
  • 5ml (1 tsp) chilli powder
  • 1 x 410g tin chopped tomatoes
  • 30ml (2 tbsp) lemon juice
  • 500ml (2 cups) bacon, diced
  • sea salt and freshly ground black pepper, to taste
  • 1 onion, finely sliced
  • 60ml (¼ cup) Gruyère, freshly grated
  • 1 baguette, cubed and toasted



Rinse the beans and place in a large pot. Cover the beans with salted water and leave to soak overnight.


Next day, drain the beans, rinse, add the water and salt and simmer on low heat for 2 – 3 hours.


In a frying pan, lightly brown half the onion with the leeks, garlic, chilli, tomatoes, lemon juice and bacon for a few minutes. Add to to the beans and simmer for 45 minutes. Season.


For the croutons, fry the onions in a hot pan until brown and crispy. Place the fried onions and Gruyère on top of the crispy toast cubes.


Serve the soup in bowls, topped with the hot crispy croutons.



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