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Kidney Bean Soup     Veg   HT  SP   105mins

 

Serves 4     Hot Vegetarian Vegan  Soups Dairy free

 

Ingredients:

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

Water

 

Instructions

 

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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