Butter Bean & Chilli Prawn Soup

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    758

This hearty soup is delicious chunky or smooth. Serve with crusty bread as a filling lunch or light dinner. Tip: Soak the beans in a bowl of cold water overnight and then drain to speed up the process.

recipe updated Apr 26, 2019

Ingredients

  • Prawns icon
    Prawns
    500g
  • Chili powder icon
    Chili powder
    1g
  • Salt icon
    Salt
    as needed
  • Olive oil icon
    Olive oil
    30ml
  • Sundried tomato icon
    Sundried tomato
    27g
  • Caster sugar icon
    Caster sugar
    8g
  • Water icon
    Water
    30ml
  • Bacon icon
    Bacon
    100g
  • Lima beans icon
    Lima beans
    250g
  • Onion icon
    Onion
    280g
  • Bay leaves icon
    Bay leaves
    3g
  • Water icon
    Water
    1000ml
  • Fresh parsley icon
    Fresh parsley
    as needed

Tools

  • kCook icon Wooden spoon
  • kCook icon Blender
  • kCook icon Paper towels
  • kCook icon Work surface
  • kCook icon Frying pan
  • kCook icon Plate

Step preview

  1. Prep and set aside bacon: finely chopped
  2. Prep and set aside onion: finely chopped
  3. Prep and set aside fresh parsley: coarsely chopped
  4. Prepare a clean work surface
  5. Add prawns
  6. Pat dry with paper towels
  7. Dust with chili powder
  8. Dust with salt
  9. Get a clean frying pan
  10. Heat olive oil
  11. Transfer shrimp to frying pan
  12. Fry evenly in frying pan until just cooked
  13. Stir sundried tomato
  14. Add caster sugar
  15. Add water
  16. Mix until well combined
  17. Cook in frying pan - approx 1 min, low heat
  18. Transfer content of frying pan to plate
  19. Get frying pan
  20. Add prepared bacon
  21. Fry in frying pan until browned
  22. Add soaked lima beans
  23. Add prepared onion
  24. Add bay leaves
  25. Add water
  26. Simmer in frying pan until softened - 40 min, low heat
  27. Remove
  28. Blend
  29. Heat in frying pan
  30. Transfer half of fish to frying pan
  31. Season to taste
  32. Serve
  33. Garnish with prepared fresh parsley
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