Mixed Bean Soup

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Ingredients:

1 tbsp vegetable oil

1 red onion, halved and sliced

3 1/2 oz or 2/3 cup (100 g) potato diced

1 carrot, diced

1 leek, sliced

1 green chili, sliced

3 garlic cloves, crushed

1 tsp ground coriander

1 tsp chilli powder

1 liter (1 3/4 pints or 4 cups) vegetable stock

1 lb (450 g) mixed canned beans such as red kidney, borlotti, black eye or flageolet, drained

salt

pepper

2 tbsp chopped coriander (cilantro), to garnish

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Method:

  1.    Heat the vegetable oil in a large saucepan and add the prepared onion, potato, carrot and leek. Sauté for about 2 minutes, stirring, until the vegetables are lightly softened.
  1.    Add the sliced chili and crushed garlic and cook for 1 minute.
  1.   Stir in the ground coriander, chill powder and the vegetable stock.
  1.   Bring the soup to a boil, reduce the heat and cook for 20 minutes or until the vegetables are tender.
  1.   Stir in the beans, season well with salt and pepper and cook for a further 10 minutes, stirring occasionally.
  1.   Transfer the soup to a warm tureen or individual bowls, garnish with chopped coriander (cilantro) and serve.

 

From What’s Cooking Vegetarian

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Author: Tamzin

Food activist and childhood nutrition advocate Tamzin Cochrane helps the busiest of people to cook up something healthy and delicious, even after a long day. She also helps companies and schools educate around—and create a culture and environment that truly supports healthy eating. Decades in the foodservice and hospitality industry have given Tamzin a well-rounded perspective on mealtime. She is passionate about bringing back the lost art of families and friends cooking together, and she loves seeing people enjoy the amazing tastes and textures of their communal effort. Inspiring children to cook and expand there horizons on food is very important. She shares this message through virtual coaching and video courses, by speaking at corporations, schools, and events, and through her recently-released video courses. Tamzin is found most often at The Pinny and Trowel Cooking School, which she opened in early 2020, it is located in Austin TX. Tamzin was born in England, grew up in Scotland, and now lives in Austin, Texas with her husband (who incidentally, is Scottish but grew up in England) and their children.

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