Kidney Bean Soup Veg
HT SP 105mins
Serves 4 Hot Vegetarian Vegan
x 400g/14oz tin of Red Kidney Beans
Sprigs Fresh Parsley
Whole Onion, peeled
Garlic Clove, crushed
teasp Caster Sugar
Vegetable Stock Cubes
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.
Heat the oil in a pan and gently fry the remaining chopped onion until
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.
bean mixture, tomatoes, pepper, caster sugar and the cooking liquor into a food
processor and process until smooth.
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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