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Kidney Bean Soup     Veg   HT  SP   105mins


Serves 4     Hot Vegetarian Vegan  Soups Dairy free



1 x 400g/14oz tin of Red Kidney Beans

2 Sprigs Fresh Parsley

2 Bay leaves

1 Whole Onion, peeled

1 Onion, chopped

1 Garlic Clove, crushed

1 teasp Salt

2 tbsp Oil

3 Tomatoes, chopped

Black Pepper

1 teasp Caster Sugar

2 Vegetable Stock Cubes





1. Rinse the beans and place in a saucepan with the bay leaf, parsley, 1 of the onions spiked with the clove and garlic. Cover with water, bring to the boil and simmer for 35 minutes. Add the salt and cook for a further 35 minutes.


2. Heat the oil in a pan and gently fry the remaining chopped onion until transparent.


3. Drain the beans and strain the cooking liquor into a measuring jug. Make up to 1L/1 3/4 pts with water and add a stock cube Discard the onion and clove. Place the bean mixture, tomatoes, pepper, caster sugar and the cooking liquor into a food processor and process until smooth.


4. Return to a saucepan, bring to the boil and simmer for 15 minutes, stirring frequently. Taste and adjust seasoning if necessary. Serve hot.



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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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