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Brittany Bean Soup

Veggie.Lover's picture
Ingredients
  Haricot beans 1⁄2 Pound
  Vegetable oil 3 Fluid Ounce (90 Milliliter)
  Onion 1 Large, chopped
  Carrots 2 , peeled, sliced
  Carrots 2 , sliced
  Cabbage 4 Ounce, chopped (100 Gram)
  Celery sticks 2 , sliced
  Celery 2 , sliced
  Garlic 2 Clove (10 gm), crushed
  Tomato puree 2 Ounce (50 Gram)
  Bouquet garni 1
  Water 2 Pint (1.15 Liters)
  Sea salt To Taste
  Ground black pepper To Taste
  Freshly ground black pepper To Taste
  Yeast 1 Tablespoon
  Yeast extract 1 Tablespoon
  Oregano/Mint 1 Teaspoon, chopped
  Oregano/Mint 1 Pinch, freshly chopped
Directions

GETTING READY
1. In a large pan, soak the beans in distilled water overnight or for 3-6 hours

MAKING
2. In a large pan, heat the oil
3. Add the vegetables and the garlic to the pan and stir fry till golden brown
4. Add the tomato puree, bouquet garni, and water
5. Add the beans to the mix and cook for 10 minutes till it boils
6. Transfer the mix to a casserole with a tight-fitting lid
7. Bake the mix in the oven at 350°F/180°C (Gas Mark 4) for 2 hours
8. Remove from the oven and set aside to cool
9. Tip the mixture into a blender bowl.
10. Blend the mixture to a coarse puree
11. Season to taste and add yeast extract and herbs

FINALIZING
12. Reheat the soup just before serving.
13. Thin the soup with a little milk or water if desired

SERVING
14. Serve hot or cold

TIPS
Do not add bicarbonate of soda to the beans as it destroys the Vitamin B content of the beans

Recipe Summary

Cuisine: 
French
Course: 
Appetizer
Restriction: 
Vegetarian

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