The Bean Soup Recipe
You will need
I usually cook the raw beans in the pressure cooker for 40 mins, drain and then add at the end of the cooking process. You can just cook a 1/3 cup of each, or cook more to freeze for later. The other beans & pulses are readily available pre-cooked & canned. You may choose to use organic produce
Packet (1/3 of each for recipe)
Black Eyed Turtle Beans
Adzuki Beans
Black Beans
One tin of
Chick peas
Lentils
Butter Beans
Red Kidney Beans
Tomato soup (low salt)
1/3 cup red rice (available in supermarkets, excellent for cholesterol balance)
Olive oil ( I use a very liberal amount)
One red onion diced finely
Handful of Celery chopped
Carrot chopped
Zucchini chopped
1 Fennel Bulb chopped
1 chopped chili with the seeds (optional)
2 cloves fresh garlic
Big handful of green beans, chopped
Tablespoon chopped sushi ginger (optional)
1 teasp dried ginger
1/8 – ¼ teasp garam masala
1 teasp turmeric 1 teasp cumin
1/8 teasp sumac ½ – 1 teasp tamarind paste
2 teasp SA Fresh Herb and Garlic Seasoning (no added msg)
Method
- Sauté onion in olive oil over low heat until transparent; add celery, sauté gradually adding the other vegetables, sauté all until soft. Crush Garlic add and stir.
- Stir in all the spices and sauté until aromatic
- Add tomato soup, stir then cover completely with water. Bring to the boil and simmer for an hour or so.
- Add all the beans stir and continue to cook until everything is well combined. If making a large quantity please ensure there is enough liquid to make soup, otherwise it will be a bean stew, but just as delicious
