My daughter Katie and her friend Justine... here they are flanking our friend Mr Heinz
Heaps of Protein from the beans, lots of vege and some cayenne to get your blood buzzing!
I ruined the health bit, by serving it with Garlic Bread, which was oozing with lovely Herby Garlicky butter.
Juice TV staff were very pleased with this.
The recipe below would feed 4 people as lunch.
6 people as a Starter, of course, I trebled the recipe for the staff lunch
You can use any stock you like
Vegetable for the Vegies in your life or Beef, Chicken.
I made stock from a Bacon hock, really means winter to me.
SPICY BEAN SOUP
1 cup /can black beans drained
1 cup or can of kidney beans drained
2 bay leaves
30 mls olive oil
3 carrots chopped
2 celery sticks
1 onion chopped
1 -2 cloves garlic crushed
1 teaspoon cumin, ground
1 teaspoon coriander, ground
1/4 -1/2 tsp cayenne pepper
1/2 teaspoon dried oregano
50 ml red wine
5 cups Beef/Chicken or Bacon stock
1 cup of water
Salt and pepper.
Garnish with fresh coriander and sour cream (optional)
Aadd carrots onion celery and garlic and
Cook over low heat for 8-10mins
Stir in cumin, coriander, cayenne and oregano
Salt to taste
Add the wine stock and water
Stir to mix all the ingredients together
Add bay leaves
Bring to the boil
Reduce heat, then cover and simmer for about 20mins - stirring occasionally.
Transfer half the soup [including the solids] to a food processor or blender.
Process till smooth.
Return to the pan and stir to combine well.
Reduce the soup a bit and adjust the seasoning if needed.
Serve with the garnish