Difference between revisions of "Mixed Bean Soup"
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1. Melt [[butter]] in a large non-stick frying pan and add the prepared vegetables and cook until softened. | 1. Melt [[butter]] in a large non-stick frying pan and add the prepared vegetables and cook until softened. | ||
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[[Category:Bouquet garni Recipes]] | [[Category:Bouquet garni Recipes]] | ||
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[[Category:Green bell pepper Recipes]] | [[Category:Green bell pepper Recipes]] | ||
[[Category:Lentil Recipes]] | [[Category:Lentil Recipes]] | ||
Latest revision as of 14:40, 15 July 2012
Description
Serves 4-6.
Ingredients
- butter - 25 g (1 oz),
- carrots - 225 g (8 oz), diced,
- Parsnips - 225 g (8 oz), diced,
- Onion - 1 sliced,
- potatoes - 2 peeled and diced,
- green pepper - 1 seeded and diced,
- Lentils - 50 g (2 oz),
- vegetable stock - 450 ml,
- milk - 450 ml,
- bouquet garni - 1,
- red kidney beans - 1 x 213 g (7 oz) can drained,
- butter beans - 1 x 213 g can (7 oz) drained,
- Sprigs fresh parsley - to garnish,
- bread rolls - to serve.
Procedures
1. Melt butter in a large non-stick frying pan and add the prepared vegetables and cook until softened.
2. Add Lentils, stock, milk and bouquet garni and simmer for 15–20 minutes. Remove and discard bouquet garni.
3. Add beans and heat through. Garnish with parsley and serve with bread rolls.
