Haricot Bean Soup Recipe

Ingredients:

• 6 oz (170 g) dried haricot beans
• 2 medium onions, peeled and chopped
• 2 or 3 cloves of garlic, peeled and crushed
• 2 medium carrots, peeled if necessary and chopped into rings
• 2  potatoes (about 1 lb (450 g) in weight, peeled and chopped into smallish chunks
• 1 tin (400 g) of chopped tomatoes or plum tomatoes, mashed in their juice
• Couple of sticks of celery (if liked) chopped or a largish leek, washed and chopped
• 1 tablespoon olive oil
• 2 teaspoons dried parsley
• Water
• Salt and pepper

Method:

1. Soak the haricot beans in a bowl covered with water overnight.
2. Drain the beans and put in a large saucepan with enough water to cover. Bring to the boil and boil for about 10 minues and then reduce to a simmer for around 50 minutes until the beans are soft.
3. Drain the beans and retain 1 pint (570 ml) of the cooking water. Put the cooking water and half the beans through a blender and blend until smooth.
4. Heat the oil in a large saucepan, add the onions and garlic and cook, stirring, until the onions are soft.
5. Add the carrots, celery or leeks, potatoes, tomatoes, the beans and bean puree, parsley and 1 pint (570 ml)  of water.
6. Bring to the boil and then reduce to a simmer for about 20 minutes until the vegetables, particularly the potatoes, are tender.
7. Season with salt and pepper to taste.

Serves 4 and is very filling.  Only needs to be accompanied by some crusty bread as a meal on its own.  Nice with a sprinkling of grated parmesan on the top of each bowl if you’re feeling extravagant!