Mixed Bean and Vegetable Soup

the-soup

Makes 6 pints
Prep Time 25mins
Cooking Time 2hrs 35mins
Ingredients

  • 200g/7oz Pinto beans
  • 200g/7oz Pearl barley
  • 200g/7oz Cannellini beans
  • 1 Large leek cleaned and roughly chopped
  • 200g/7oz Swede, peeled sliced and diced into small cubes
  • 200g/7oz Carrots, washed and roughly chopped
  • 100g/3 ½oz celery, washed and roughly chopped
  • 100g/3 ½oz Parsnips, peeled and roughly chopped
  • 2 Cloves garlic, finely chopped
  • 100g/3 ½ oz Pancetta diced
  • 50ml Extra virgin olive oil
  • Freshly ground black pepper and salt
  • 6 pints chicken stock
  • 3 pints of cold water for soaking the beans
  • 3 pints of cold water for cooking the beans


Method

  • Soak the Pinto and Cannellini beans in a large bowl of cold water for 8 hours or overnight (see Cook’s tips)
  • Rinse the beans, drain and transfer to a large saucepan
  • Add 3 pints of cold water and bring to the boil
  • Rapidly boil for 10 minutes
  • Turn the heat down to low, cover and simmer for 50 minutes (see Cook’s tips)
  • Heat the olive oil in a large heavy saucepan
  • Add the finely chopped garlic and the pancetta, cook for 5 minutes on a low heat, stirring occasionally
  • Add the vegetables and stir well
  • Add half the chicken stock and stir
  • Drain the beans
  • Add to the soup mixture
  • Rinse the pearl barley
  • Add to the soup mixture
  • Add the remaining chicken stock and stir
  • Transfer the soup mixture to an ovenproof dish and cover
  • Cook in a preheated oven 180°C/350°F/gas mark 4 for 1 ½ hours
  • Season with freshly ground black pepper and salt
  • Serve in a bowl with a lump of crusty bread

soup-veg
Cook's tips

  • Check the beans every couple of hours as they will absorb the water, add more if needed. If soaking overnight use 3 times the amount of water to beans
  • Prepare the vegetables while the beans are cooking
  • This soup is ideal for freezing

Equipment

  • Large heavy ovenproof dish with lid
  • Colander

Shopping List

  • 200g/7oz Pinto beans
  • 200g/7oz Pearl barley
  • 200g/7oz Cannellini beans
  • 1 Large leek
  • 200g/7oz Swede
  • 200g/7oz Carrots
  • 100g/3 ½oz celery
  • 100g/3 ½oz Parsnips
  • 2 Cloves garlic
  • 100g/3 1/2oz Pancetta
  • 50ml Extra virgin olive oil
  • Freshly ground black pepper and salt
  • 6 pints chicken stock
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