Rich Bean Soup

I know we’re well on our way to Summer down here in the southern hemisphere, but this is a delicious bowl of goodness that I’ve meaning to share for a while. So to all my friends and family in the north, you might want to bookmark this one to try when the weather turns colder.

Rich Bean Soup

They honestly don’t get much easier than this and it is a hearty wholesome dish that can be pulled together in a matter of minutes. The longest to cook is actually the frying of the onion, leek, garlic and bacon. From there it’s really just a matter of opening a few tins, combining the items and heating it through, although it is nice to let the flavours infuse for a while if time allows.

Beans, pulses and legumes are a great way of adding extra bulk and protein to any dish and what better way to warm up and feel deliciously satisfied on a cold winter’s evening with a bowl full of this very comforting comfort food.

For a vegetarian option, leave out the bacon.

ingredients: (serves 4)
1 Tbsp olive oil
1 small onion finely chopped
1 leek* – you decide how much to use
1 x 250 g packet of bacon, finely chopped
2 cloves garlic
1 Tbsp tomato paste
1 x 410 g tin chickpeas, drained
1 x 410 g tin butterbeans, drained
1 x 410 g tin mixed beans (or plain red kidney beans will do), drained
1 x 410 g tin chopped/pureed tomatoes
1 x 410 g tin filled with hot water

  1. Saute the onions, leeks, bacon and garlic in the olive oil in a heavy based saucepan on a relatively low heat. Add the tomato paste and cook for a minute or two.
  2. Add the rest of the ingredients and allow to simmer for 20 minutes.
  3. Serve hot with a sprinkle of fresh chopped parsley.

*The green part has a more delicate flavour than the white

Enjoy!

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