In Holland we make a wintery dense beans soup, more a meal than a First course, so I thought it good to m ake a lighter version. Add seasoning at the end so the beans don;t get a tough skin. I used tinned beans, but it you are still harvesting beans, or some that have gone mad and fat you could pod them and use those. You can keep this soup in the fridge for 2-3 days, so I make a large batch.
Serves 8
2 tablespoons (sunflower) oil
2 leeks, white and pale-green parts only, halved lengthwise, thinly sliced, and washed well
1 chilli pepper or tsp of red-pepper flakes
200grams (or 1) rookworst, smoked fine sausage or chorizo or similar, slice dor use smoked bacon.
2 liters or (chicken) stock (from a cube)
3 cans of different beans, sucha s white, Brown, balck, canellinin etc
2 stalks celery, finely chopped
1 clove of garlic, finely chopped
thyme
Salt and pepper
Method:
Heat oil in a souppan and add leeks, let soften on low heat for about 5 minutes, then add the garlic, thyme and chilli pepper and celery. Let cook for another 5 minutes, then add stock (or water and cubes)
Add, beans and sausage and bring to the boil,
When soup boils, trun down the heat, season to taste and let cook for 5 minutes or untile vegetables are cooked.
Recipe and photos Gardeninglady
