7 Bean Soup
My Mum gave me a basketful of edible goodies for Christmas, amongst which was a bag with a 7 bean mix. Not quite knowing what to do with the beans, I decided to make an alternative version of the 15 Bean Soup. This is hotter (naturally, that's up to you), but with less meat and many more fresh vegetables. It really is a whole meal in a bowl. And so good after all that wonderful, but rich food at Christmas and New Year!
As with the 15 Bean Soup, this tastes much better the day after it is cooked, so you need to soak the beans 2 days ahead of time.
BEANS
1lb 4oz bean soup mix - yellow split peas, aduki beans, haricot beans,
red kidney beans, mung beans, pinto beans and flageolets - pre-soaked
1/2 lemon
VEGETABLES
3 large garlic cloves
Olive oil
2 medium onions
2 celery sticks, bite size chunks
1 large parsnip, bite size chunks
2 large potatoes, bite size chunks
2 large carrots, bite size chunks
1/2 swede, bite size chunks
1 leek, bite size chunks
HERBS, SPICES AND STOCK
1/2 tsp chilli powder
1 tsp smoky pimentón
1 tsp cumin powder
1 tsp ground coriander
1 or 2 bay leaves
Thyme
Oregano
Salt and pepper
3 pints + of chicken stock
Chicken stock cubes (to taste)
Juice of 1/2 lemon
1 can of chopped tomatoes
LAST MINUTE STUFF
1/2 chorizo sausage, dry fried and drained of oil
8 large leaves spring greens, shredded
Bunch of flat leaf parsley, chopped
Small handful of coriander, chopped
Put the beans in a large bowl and wash several times. Soak overnight.
The next day, drain the beans several times, making sure the water runs clear. Put in a large soup pot, cover with water, add the 1/2 lemon and bring to the boil. Simmer with lid on for about 1 - 1.5 hours, keeping an eye on them.
When they are soft (surprisingly, the aduki beans and split peas seem to take the longest), drain away the liquid. Add 3 pints or more of chicken stock to the beans, the can of tomatoes, lemon juice and the herbs and spices. You may need to add more water and chicken stock cubes, depending.
In the wok, fry all the vegetables, only to soften, not to brown. Add to the soup, and bring to the boil and then simmer slowly. After about half an hour, test the potatoes and carrots with a skewer. Simmer for about 1/2 hour more if they are still a bit hard.
Remove the skin from the chorizo sausage - it doesn't help the flavour of the soup at all! Cut medium to thick slices, fry on each side till browned, drain off excess fat and add to the soup. Add the remaining shredded greens and herbs, stir and test for seasoning. Cook for another 5 minutes.
Ladle off some of the larger vegetables and a large helping of beans into a bowl. Liquidize and add back to the pot. Do again, if you like your soup really thick.
The quantities above should make enough for 2 days of eating. Serve with warm crusty bread and lots of butter.