Three bean soup

By admin
13 August 2010

Serves 10

Preparation time: 15 min

Soaking time: 1 hour or overnight

Cooking time: 2 hours (saucepan) or 1 hour (pressure cooker)

125 ml (1/2c) dried speckled sugar beans, soaked

125 m l( 1/2c) dried red kidney beans, soaked

125 ml (1/2c) dried kidney beans, soaked

60 ml (1/4c) lentils, washed

30 ml (2tbsp) oil

3 leeks or onions, sliced

3 garlic cloves, crushed

5 carrots, grated

1 bunch soup selery, chopped

1 kg Soup bones

2--3 liters chicken stock

4 ripe tomatoes, skinned and chopped

10 ml (2t) mustard powder

Grated lemon rind of 1—2 lemons

Chopped parsley

Salt and pepper to taste

Drain the soaked beans, place in a pot and cover with water. Bring to the boil. Then drain. Heat the oil in a soup pot and stir-fry the onions, cloves, carrots and celery till glossy. Add the soup bones, beans, lentils, and stock and bring to the boil. Lower the heat and simmer till the beans are soft, add the tomatoes season with mustard, lemon rind and parsley as well as salt and pepper and cook till the soup is thick and flavoursome.

Serve with farm-style bread on the side.

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