Make a big pot of this whenever you have a moment and you’ve got lunch for a week. That’s the beautiful thing about it, it gets better with age. I picked up one of those mixed bags of dried beans at the supermarket the other day and after a little s…
aking, then simmering with a few more veggies, herbs and stock, this soup was created. It’s not a stunner to look at but it’s a stunner to eat and your body will thank you for the love and care you’re showing it.
- If you’re using the dried beans, place them in a LARGE bowl and cover with water. Allow to soak overnight or for at least 12 hours. Rinse really, really well then place in a pot, cover with fresh water and bring to the boil. Reduce to a simmer and allow to bubble away for about an hour.
- If you’re using canned beans skip step number one, just rinse the beans very well and set aside. Place the olive oil in a large pan and add the sliced onions, sprinkle a little sea salt over the onions and saute on a low heat for about 10-12 minutes until golden.
- Add the onions, carrots, salt, pepper and garlic and saute for a further 5 minutes.
- Add the rinsed beans along with the cumin, red pepper flakes, rosemary sprig and harissa paste. Stir very well to combine. Add the stock, bring to the boil, reduce to a simmer and cook until the veggies are just tender.
- Remove the sprig of rosemary. Add a teaspoon of red wine vinegar. Serve with fresh herbs.
|Calories80Calories from Fat60|
|% DAILY VALUE|
|Calories from Fat60|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.