Ingredients:
850g/ 1 3/4 lb canned cooked pintobeans, 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
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 20minutes. 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.
More from the Find Recipes :
Chilled Avocado Soup Recipe
Tuna Casserole Recipe
No comments:
Post a Comment