Boston bean soup

Ingredients

7

Steps

3

Serves

4

Cook Time

40-50 Min

Ingredients

  • 850g/1 3/4lb canned cooked pinto beans, drained
  • 2 tomatoes, chopped
  • 1 celery stick, sliced
  • 1 medium onion, chopped
  • 1 bay leaf
  • 450ml/ 3/4pt beef stock
  • salt and freshly ground black pepper
  • Put the beans, tomatoes, celery, onion, bay leaf and stock in a medium saucepan. Cover the pan, and bring the mixture to the boil over a medium-high heat.
  • Reduce the heat and simmer for about 20 minutes until the vegetables are quite soft. Leave the soup to sit, uncovered, for a further 20 minutes. Remove the bay leaf.
  • PureĆ© half the soup in a blender or food processor. Mix into the remaining soup. Season to taste with salt and pepper, and serve.
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