Experimental Winter Bean Stew
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Ingredients (use vegan versions):
- 2 large onions (1 red and 1 white, maybe?)
- 1 clove of garlic
- 2 cans of beans (Borlotti are nice, kidney beans work)
- 2 large sticks of celery (depending on how much you like celery)
- 1 can tomato puree
- 4 or 5 large fresh tomatoes, chopped - canned if you like
- 1 can sweet corn (optional, if you happen to have some to use up)
- fine noodles or pasta for soup (experiment with this - larger pastas will absorb the
- water and create some sort of bake thing - you can add vegan cheese and roast the result)
- olive oil
- various preferred spices
- vegetable stock
Directions:
Finely chop the onions into a good
pouring of olive oil. Crush and add
garlic. Also throw in whatever spices
you like - chili works for a warming
soup, I put nutmeg in everything -
whatever you happen to have. Finely chop and add the celery.
Cook for fifteen minutes or so over a
medium low heat, until softened and
the onions are translucent.
Add the sweet corn in now,
if you're adding any. It makes it nice
and crunchy.
Pour in the stock, simmer.
Drain the beans. Mash or puree half
of them, stir the lot in along with
your chopped tomatoes. Stir well.
Before serving, maybe ten minutes
simmering, and then throw in your soup pasta
or noodles. Serve with crust granary
bread. Variations on a theme
of "vegan cheese" are very nice.
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