Bean Soup

Soups are comfort food and deliciously warming on a winters day, at this time of year in Australia.

4ozs 125g haricot beans
4ozs 125 kidney beans
4ozs 125g runner beans
8ozs 225g tomatoes
1 red pepper
2 Tblsp oil
1 onion, chopped
1 clove garlic, crushed
1 potato, diced
salt and pepper to taste
water to cover beans
1 Tblsp fresh basil
4 leaves of basil, saved to garnish
Soak beans overnight in cold water. Drain. Halve runner beans and peel and chop tomatoes, deseed and chop pepper. Heat oil and fry onion and garlic until soft. Reserve 2 Tblsp tomatoes and the basil. Add all the other ingredients to the pan and cover with water. Season and bring to the boil. Boil rapidly for 10 minutes, then cover and simmer for 45 minutes, until the beans are tender. Add the basil and reserved tomatoes and cook for a further 10 minutes.
Garnish with basil.
Serves 4 people.

About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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