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The GBK CookbookApplied Ability AwardsThe British Food TrustOther |
RecipesBean and Vegetable Soup
Ingredients
Serves: 4
25 Gram Butter (1 oz) 225 Gram Carrots (8 oz), diced 225 Gram Parsnips (8 oz), diced 1 Onion, sliced 2 Potatoes, peeled and diced 1 Green pepper, seeded and diced 50 Gram Lentils (2 oz) 450 ml Vegetable stock (15 fl oz) 450 ml Milk (15 fl oz) 1 Bouquet garni 1 x 213 Gram Can red kidney beans (7.5 oz), drained 1 x 213 Gram Can butter beans (7.5 oz), drained Sprigs Fresh parsley - to garnish Bread rolls - to serve Method
Melt the butter in a large non-stick frying pan and add the prepared vegetables and cook until softened.
Add the lentils, stock, milk and bouquet garni and simmer for 15-20 minutes. Remove and discard the bouquet garni. Add the beans and heat through. Garnish with parsley and serve with bread rolls.
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