A hearty soup for a cold day. And we had SNOW a few times this week so it has been a little cold!
1 leek, chopped
1 courgette (zucchini), sliced
1 green pepper, sliced
2 carrots, sliced
2 tablespoons olive oil
pinch oregano
pinch basil
450 g (1 lb) cooked blackeyed beans
2 tablespoons tomato paste
125 ml (4 fluid oz) red wine
2 tablespoons lemon juice
1700 ml (3 pints) good vegetable stock
(I use Marigold low sodium.)
Saute all the vegetables in oil with herbs.
Add beans, tomato paste, wine, lemon juice and stock. Simmer for 40 mins.
Very tasty, serve with wholewheat bread or cheese and crackers for a complete meal.
This is one of the many brilliant soup recipes in Cooking With Stones by Howard and Stapleton.
1 leek, chopped
1 courgette (zucchini), sliced
1 green pepper, sliced
2 carrots, sliced
2 tablespoons olive oil
pinch oregano
pinch basil
450 g (1 lb) cooked blackeyed beans
2 tablespoons tomato paste
125 ml (4 fluid oz) red wine
2 tablespoons lemon juice
1700 ml (3 pints) good vegetable stock
(I use Marigold low sodium.)
Saute all the vegetables in oil with herbs.
Add beans, tomato paste, wine, lemon juice and stock. Simmer for 40 mins.
Very tasty, serve with wholewheat bread or cheese and crackers for a complete meal.
This is one of the many brilliant soup recipes in Cooking With Stones by Howard and Stapleton.
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2 comments:
Snow?! Oh no, I hope it doesn't kill off the spring flowers. We are back and forth here warm, cold, a little snow, rain...everything.
Nothing quite as nice as soup for a snowy day.
The younger boys were waving to Betty before I clicked to comment. I'm pretty sure they know she can't see them!
It's been raining and snowing here all weekend. I'm going to go home and start a nice warm fire and hopefully cook up a quick pot of soup after church tonight... sounds YUMMY!
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