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Boston Bean Soup |
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| Course |
Starter |
| Cuisine |
Unknown |
| Dish Type |
Soup |
| Occasion |
Any |
| Submitted By |
Admin |
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| Category |
Soups |
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Method |
Saucepan |
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Time |
-- |
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Calories |
-- |
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Serves |
4 |
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Ingredients : |
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850g/13⁄4lb canned cooked pinto beans, drained,
2 tomatoes, chopped,
1 celery stick, sliced,
1 medium onion, chopped,
1 bay leaf,
450ml/3⁄4pt beef stock,
salt and freshly ground black pepper |
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| How to Prepare : |
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• Put the beans, tomatoes, celery, onion, bay leaf and stock in a medium saucepan. Cover the pan, and bring the mixture to the boil over a medium-high heat.
• Reduce the heat and simmer for about 20 minutes until the
vegetables are quite soft. Leave the soup to sit, uncovered, for a further 20 minutes. Remove the bay leaf.
• Pureé half the soup in a blender or food processor. Mix into the remaining soup. Season to taste with salt and pepper, and serve. |
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