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This soup uses our own bean mix for a substantial chunky soup. The aduki beans give it flavour and the larger beans and chick peas add texture and make it seriously filling.
Print Recipe
Servings 0

Ingredients
  

  • 225 g Unicorn bean mix (or other dried beans!)
  • 1 large onion
  • 1 medium sized carrot
  • 25 g butter or margarine
  • 1.5 pints vegetable stock
  • 2 garlic cloves crushed
  • 2 tbsp tomato puree
  • 1 tsp yeast extract
  • Salt and pepper to taste
  • Chopped parsley to garnish

Instructions
 

  • Wash the beans well and soak in water overnight.
  • Chop the onion and dice the carrot.
  • Melt the margarine and saute the onion until transparent.
  •  Put the drained beans and all the other ingredients except the parsley into a large saucepan and simmer for 1 hour or until the beans are tender.
  • Alternatively pressure cook for 20 minutes.
  • Adjust seasoning to taste. Sprinkle with parsley.

Notes

Adapted from “The Cranks Recipe Book”
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