September 12, 2015

BEAN AND VERMICELLI SOUP

Ingredients:
Red kidney beans - 225 gms (soaked overnight)
Vermicelli - 100 gms
Water - 1800 ml
Tomato puree - 4 tbsp
Oil - 2 tbsp
Onion - 1 (chopped)
Garlic clove - 1 (crushed)
Celery sticks - 3 (chopped)
Carrots - 3 (sliced)
Tomatoes - 2 (skinned and chopped)
Parsley - 2 tbsp (chopped)
Dried oregano - 1 tsp
Salt and pepper to taste

Method:

  • Drain the beans, place in a saucepan and cover with fresh cold water. Bring to the boil and boil for 10 minutes.
  • Drain the beans and return to the pan. Add the measured water and the tomato puree.
  • Bring to the boil again, then cover and simmer for 1 1/2 hours.
  • Heat the oil in a frying pan.
  • Add the onion, garlic, celery and carrots and fry until golden.
  • Add to the beans with the tomatoes, parsley, oregano and salt and pepper to taste. Cover and simmer for 20 minutes.
  • Stir in the vermicelli and continue simmering until the vermicelli is tender.
  • Serve hot.


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