Healthy Recipes Blog

Here’s a lovely winter recipe for you - but be warned, it makes a HUGE turreen of soup! You’ll need a large suacepan and lots of hungry mouths…

Mediterranean Bean Soup

500g of mixed dried beans soaked in water over night (eg. white and green haricots, red kidney beans, aduki beans, all types of lentils, split peas, chickpeas…)
2 peeled and sliced carrots
1 sliced leek
2 cloves garlic, crushed or chopped
2 onions, sliced
1 stick celery, sliced
2 litres water or stock
soup pasta (optional)
seasoning to taste

Soak the beans overnight, then drain and rinse. Put the beans and all the other ingredients into a large pan with the water or stock. Boil for ten minutes, then cover and simmer for an hour and a quarter until the beans are tender. If you wish to add soup pasta, add in and stir ten minutes before the end of cooking. Season and serve in warmed soup bowls with crusty bread.