Three-bean soup

Fairlady
0 serving
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By Food24 November 03 2009
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Ingredients (19)

250.00 g chicken — giblets
250.00 g beef — brisket
125.00 g beef shin — sliced
2.00 Litres water — cold
45.00 ml olive oil
80.00 g butter beans — dried, soaked
45.00 g black-eyed beans — soaked
60.00 g red kidney beans
60.00 g lentils — yellow split peas
2.00 cabbage — thick,slices
3.00 leeks
5.00 carrots — peeled, julienned
4.00 tomatoes — peeled and chopped
1.00 celery stalks
fresh lemon thyme — sprigs
2.00 ml freshly ground black pepper
10.00 ml mustard — powder
4.00 bay leaves — large
15.00 ml salt
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Method:

1. Layer meat in soup pot. Add cold water and bring slowly to boil, skimming off froth with a slotted spoon, when necessary. (Always start with cold water to draw flavour from the meat. Boiling water seals the surface immediately, so the meat retains all the flavour instead of letting the juices seep into the soup.)
2. Heat olive oil in a large saucepan or frying pan. Sauté rest of ingredients (except salt) for 5 to 10 minutes. Add to soup.
3. Bring to boil again, skimming as needed. Turn down heat and simmer for 2 to 3 hours, or until beans are tender. Add salt (if you add it before cooking, the beans will not soften).
4. Cook for 10 to 15 minutes, then check seasoning and add more salt and pepper if necessary. Serve in heated soup plates.



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