Ready-to-cook Winter Bean Soup
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Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 2 h. 20 min.
Ready in
Ingredients
for
- For the jar
- 1 Tbsp dried parsley
- 1 Tbsp dried Tarragon
- 3 dried bay leaves
- 3 ¼ cups mixed, dried pulse (mixed, dried pulse)
- To make
- 1 Tbsp olive oil
- 2 carrots (chopped)
- 1 onion (chopped)
- 5 cups vegetable stock
- salt
- freshly ground Black pepper
Preparation steps
1.
For the jar: place the ingredients in a large sealable jar. Seal tightly.
2.
To make: put the pulses (lentils and beans) and herbs in a large pan and cover with about 8cm|3"of cold water. Bring to a boil and cook steadily for 10 minutes. Cover, and remove from the heat. Leave to stand for 1 hour. Drain the pulses and herbs in a sieve and rinse well.
3.
Heat the oil in a large pan and Add the carrots and onion and cook, stirring occasionally, until golden. Add the stock, pulses and herbs and bring to a boil.
4.
Cover, reduce the heat and simmer for 40-60 minutes until the pulses are tender. Add water if the mixture is too thick. Remove the bay leaves and season to taste with salt and pepper.
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