Tuesday, May 20, 2008

Boston Bean Soup

Boston bean soup
serves 4

850g/13⁄4lb canned cooked pinto
beans, drained
2 tomatoes, chopped
1 celery stick, sliced
1 medium onion, chopped
1 bay leaf
450ml/3⁄4pt beef stock
salt and freshly ground
black pepper

• Put the beans, tomatoes, celery, onion, bay leaf and stock in a medium saucepan. Cover the pan, and bring the mixture to the boil over a medium-high heat.
• Reduce the heat and simmer for about 20 minutes until the vegetables are quite soft. Leave the soup to sit, uncovered, for a further 20 minutes. Remove the bay leaf.
• Pureé half the soup in a blender or food processor. Mix into the remaining soup. Season to taste with salt and pepper, and serve.

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