A very straight forward vegetarian soup recipe, like all pulse recipes it needs forward planning as dried haricot beans need soaking overnight first. A filling, warming soup recipe.
1 lb. of haricot beans
1/2 lb. of onions
1 lb. of turnips
2 sticks of celery
1 teaspoonful of mixed herbs
1/2 oz. of parsley
1 oz. of butter
2 quarts of water
Pepper and salt to taste
The haricot should be soaked over night in cold water.
Cut up the vegetables and set them to boil in the water with the haricot beans (soaked over night), adding the butter, herbs, and seasoning.
Cook all very gently for 3-1/2 to 4 hours, stirring occasionally.
When the beans are quite tender, rub the soup through a sieve, or liquidise, adding more water if needed.
Return it to the saucepan, add the parsley chopped up finely, boil it up and serve.
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