Stay warm with this hearty soup recipe.
Keep warm with a bowl (or two) of this tasty bean soup from Vicky Jones's book, Out of the Pod.
- 2 tbsp extra-virgin olive oil
- 1 onion, chopped
- 2 ribs celery, trimmed and chopped
- 1 cup dried broad beans, skinned
- 4 cups vegetable stock or water
- 1/2 tsp dried savoury (optional)
- 1 cup fresh or frozen broad beans, shelled
- 3 tomatoes
- 1 handful of fresh mint, chopped
- Salt and freshly ground black pepper to taste
1 Add the oil to a saucepan over low heat. Add the onion and celery and cook until soft; avoid browning.
2 When soft, add the dried broad beans to the pan, stir around, then add the stock and savoury, if using. Cover and bring to a boil, then keep at a boil for 10 minutes. Reduce the heat and simmer for a further 20 to 50 minutes, or until the beans have broken down into a mush.
3 Meanwhile, bring a small pot of water to a boil and blanch the fresh broad beans for 1 minute; remove them using a slotted spoon and skin them if the skins are tough. Scald the tomatoes in the same pot of boiling water, then skin and chop them.
4 Purée the dried bean and celery mixture until smooth using an immersion blender; stir in the fresh beans, tomatoes and mint and reheat gently.
5 Season to taste with salt and pepper; serve.
Prep & cook time: 1 1/2 hours
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Excerpted from Out of the Pod by Vicky Jones.
Recipes Copyright © 2015 Vicky Jones, Photography copyright © 2015 William Reavell. Excerpted by permission of Ryland, Peters & Small and CICO Books. All rights reserved.