Just made this. Not bad. Kind of satisfied my strange craving for tinned tomato soup (weird - cos I never wanted it before I went on the diet). The recipe is adapted from one of those Australian Women's Weekly recipe books - Greek Cookery, I think.
Haricot bean soup
half a tin of haricot beans (in water)
olive oil
half an onion, chopped finely
1 clove garlic, sliced or crushed
1 stick of celery, finely chopped
1 tin of chopped tomatoes (no citric acid)
1 yeast-free, vegetable stock cube
2 tbsp tomato puree
500 ml hot water
handful of flat leaf parsley, chopped
salt and pepper to taste
Heat the oil in a large saucepan. Add the garlic and onions. Cook until soft. Add celery and cook over a low heat for about ten minutes, stirring occasionally. Add tomatoes, the stock cube and tomato puree. Add the beans and simmer with a lid on for about an hour. Stir in the parsley and season.
Suitable for freezing.
One thing this recipe has taught me is that I really need to work on my culinary skills - my 'finely chopped' is more like 'great big chunks'! My nutritional therapist has recommended that I have lots of soups and stews to cut through catarrh (nice :S), so expect some more soup recipes soon...
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