Mixed Bean and Vegetable 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

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

Be Sociable, Share!

•