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    Tuesday, July 19, 2011

    Spicy Bean Soup- Serve with Garlic Bread- What a Lunch

    My daughter Katie and her friend Justine... here they are flanking our friend Mr Heinz

    both make this lovely healthy Bean Soup.
    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.

    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
    Sea salt
    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)

    Heat oil
    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

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