Saturday, 27 June 2009

Bean soup

Another soup that does a light main meal or a substantial lunch: I really like this one, after I spiced it up a bit from the original. We had it for supper when C got home late on Monday night, with croutons, and then we finished the other half on Thursday evening with ciabatta warm from the oven.

Bean Soup - serves 4.
2 tblsp olive oil
1 large onion, chopped
2 medium carrots, chopped
2 sticks of celery, chopped
1 clove garlic, crushed
1/4 tsp cayenne, 1 tsp ground roast cumin seeds, salt and pepper
1 tin kidney beans, drained and rinsed
2 tomatoes peeled and chopped
1 tsp balsamic vinegar
Fresh coriander / cilantro

Heat the oil and fry the onion, celery and carrots for a few minutes. Add the garlic and roast cumin and fry for another minute. Pour over 1 litre of water, add the beans, bring to the boil and simmer covered for half an hour. Blend about half the solids till smooth, and return to the pan. Add the tomatoes and vinegar, season to taste and simmer for about ten minutes. Serve with croutons and chopped coriander or parsley.
Because of the slight Mexican feel to this, any of the herbs used in chili are good for extra flavour- oregano and thyme, or a bay leaf.
I know it's cheaper to buy the kidney beans, but then it takes more forethought to have them soaked and cooked; sometimes I remember, sometimes I use a tin for convenience.

Loads of buds in the garden, won't be long till there are some blooms at last.



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