Red bean soup

Recipe from: 8/1/1997 12:00:00 AM

Ingredients 11
Servings 4
Time 15 minutes

Ingredients

  • 30
    ml
    oil
  • 1
    onion
  • 350
    g
    fennel bulb or celery
  • 10
    ml
    ground coriander
  • 1
    small bunch fresh coriander
  • 2
    Litres
    vegetable stock
  • 410
    g
    chopped tomatoes
  • 1
    clove garlic
  • salt and pepper
  • 410
    g
    red kidney beans
  • 175
    g
    tuna chunks
 

Method

45 minutes
 
Heat the oil and sauté the chopped onion and fennel until mixture starts to brown. Stir in the ground coriander and cook for 1 minute.
Wash the fresh coriander, cut the leaves from the stalks and reserve. Add the coriander stalks to the pan. Mix in the stock, tomatoes, garlic and seasoning. Bring to the boil and simmer, covered, for 30 minutes.
Add the beans and tuna and stir to combine. Cover and cook for another 10 minutes. Remove the coriander stalks and discard.
Stir 45 ml coriander leaves into the soup. Check seasoning and serve with crusty bread.
 

Read more on: fish/seafood  |  soup
 

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