LCD – All Recipes, Soup
182 grams (6.5 ounces) haricot (Navy) beans
2 leeks chopped 1 slice lemon
2 stalks celery chopped
8 cups Vegetable Stock (page 97)
196 grams (7 ounces) tomatoes
2/3 cup chopped parsley
1 onion chopped
Freshly ground black pepper
2 carrots chopped
(GF, DF, NF, YF, V)
Soak the beans in water for 4 hours. Drain.
Using fresh water, cook the beans with the lemon slice until tender – about 45–60 minutes, then drain. Keep the liquid.
Brush the base of a saucepan with oil and add 1/4 cup of the stock.
Add the onion and cook gently for 2 minutes.
Add the carrots, leeks, and celery and cook for 5 minutes.
If desired skin the tomatoes (easier when placed in boiling water for a few minutes), then chop and add them to the other vegetables.
Cook for a further 5 minutes, adding more stock if required.
Heat the remaining stock and make up to 8 cups with the reserved liquid from the beans.
Bring to a boil then simmer for 30 minutes or until the vegetables are soft, then add the beans and reheat. Stir in the parsley and black pepper just prior to serving.