The weather turned cold this past weekend. I was home alone on Saturday evening, so I lit the log fire and settled in to watch the 6 nations rugby match between Wales and England.
What to eat, though? A pizza? Sausages and mash? No, I fancied a thick winter soup to warm me up from the inside. So, I raided the pantry and the fridge and came up with this:
3-bean and vegetable soup
Ingredients
1 red onion (diced)
4 cloves garlic (peeled and halved)
2 potatoes (diced)
2 carrots (chopped)
1 can tomato chunks
For the beans I used what I had:
1 small glass of alubias blancas
1 small glass of alubias rojas
1 can baked beans
Salt and pepper
1 glass red wine
½ litre of vegetable stock
1 tbsp olive oil
3 laurel leaves
Method
Heat the oil in a large deep pan.
Fry the onion, garlic, potatoes and tomatoes for 5 minutes.
Add salt and ground pepper and stir.
Add the stock and wine and stir well.
Bring to the boil and add the baked beans.
Stir well and set to simmer.
Cook for 30 minutes.
Serve with a laurel leaf and parsley flakes as garnish with a crispy bread roll.
I drank a can of Guinness with my soup.
Conclusion
I enjoyed my impromptu meal, and it certainly warmed me up.
Why not give it a try? Just use what you have. It won't matter if you use different beans or veg.
© Paul Whitelock
Tags:
3-bean and vegetable soup, alubias, alubias blancas, alubias rojas, baked beans, beans, carrots, crispy bread roll, garlic, ground pepper, Guinness, laurel leaf, oil, olive oil, onion, parsley flakes, Paul Whitelock, potatoes, red onion, red wine, salt, stout, tomato chunks, tomatoes, vegetable stock, wine