Wednesday, 11 July 2012

Boston Bean Soup

Boston Bean Soup

Serves 4


850g/13⁄4lb canned cooked pinto beans, drained

2 tomatoes, chopped

1 celery stick, sliced

1 medium onion, chopped

1 bay leaf

450ml/3⁄4pt beef stock salt and freshly ground black pepper

Preparation Method:

Put the beans, tomatoes, celery, onion, bay leaf and stock in a medium saucepan. Cover the pan, and bring the mixture to the boil over a medium-high heat.

Reduce the heat and simmer for about 20 minutes until the vegetables are quite soft. Leave the soup to sit, uncovered, for a further 20 minutes. Remove the bay leaf.

PureƩ half the soup in a blender or food processor. Mix into the remaining soup. Season to taste with salt and pepper, and serve.

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