Bean and Pumpkin Soup

SOUPS
A soup from Laureen in Spain.
Ingredients
4 ozs 125g white beans
4 ozs 125g pumpkin
3 cabbage leaves
1 medium onion
1 small leak
1 stick celery
1 ozs 25g vegan margarine
2 pts 600mls vegetable stock
3 cloves garlic
salt and pepper
Method
Melt the margarine in a large saucepan and add the washed, chopped vegetables, except the beans. Leave over a low heat until the vegetables have softened then add the beans and stock and simmer for 3 hours. Crush the garlic with a little salt and add to the soup. Add salt and pepper to taste.
Serves 4 people. Serve with croutons.

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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