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Irish Beef, Bacon and Bean Soup


Serves 6

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Rate this recipe 4.3/5 (12 Votes)


  • 225 g/ 7.9oz dried white beans i.e. haricot beans soaked overnight
  • 1 tablesp. oil
  • 50 g / 1.7oz streaky bacon, diced
  • 225 g / 7.9oz shin or rib beef, diced
  • 1-2 bay leaves
  • 2-3 teasp. ground cumin
  • 1 large onion, finely chopped
  • 3 cloves garlic, chopped
  • 2-3 sticks celery, chopped
  • 2 carrots, chopped
  • 400 g / 14.1oz tin tomatoes
  • 2 tablesp. wine vinegar
  • 1 litre water
  • Salt and black pepper
  • Garnish
  • 6 slices bread, toasted with slices of farmhouse cheese


Adapted from


Step 1

Rinse the beans.
Cover with water and boil for 10 minutes.
Drain and rinse again. Heat the oil in a large pot and sauté the bacon, beef, bay leaves, cumin, onion, garlic, celery and carrots.
Add the beans, tomatoes, vinegar, water and seasoning.
Bring to the boil. Reduce the heat, cover and simmer for 1½ hours.

Serving Suggestions

Serve topped with a slice of the bread and melted cheese.

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