Boston Bean Soup
Serves 4
Ingredients:
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.
Pureé half the soup in a blender or food processor. Mix into the remaining soup. Season to taste with salt and pepper, and serve.
Serves 4
Ingredients:
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.
Pureé 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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