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Bean soup

Recipe from: 6/19/2003 12:00:00 AM

Ingredients 14
Servings 8


  • 500
    butter beans, soaked overnight
  • 250
    soup meat and bacon
  • 2
    litres light meat stock
  • 2
    onions, finely chopped
  • 1
    potato, cubed
  • 1
    carrot, sliced
  • 2
    bay leaves
  • 2
    whole cloves
  • few sprigs parsley
  • salt and freshly ground black pepper
  • 25
    Worcestershire sauce
  • cream
  • fresh chives
  • garlic croutons (readymade)


Drain the butter beans and discard the water.
Skin the beans and cook until soft.
Cook the meat in the stock for 30 minutes.
Add the beans, vegetables, bay leaves, cloves and parsley.
Cook until the vegetables are soft and the meat falls off the bone.
Season with salt, pepper and Worcestershire sauce.
Process in a food processor if you prefer a smooth soup.
Ladle into bowls and garnish with a little cream and chopped chives.
Serve with croutons.

Read more on: pulses  |  soup

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