OUMA’S HEARTY BEAN SOUP
- 30ml olive oil
- 500g dried beans (soaked overnight)
- 1 onion, diced
- 2 cloves garlic, chopped
- 5mlmixed herbs
- 2 carrots, diced
- 1 bunch of celery & leaves, diced
- 1 tin Italian tomatoes
- 2lt vegetable stock
- 15ml Salt
- 5ml pepper
- Fresh coriander
Rinse and soak the beans in cold water overnight.
Fry the onion, garlic, celery and carrots in olive oil for 5 minutes or until golden brown.
Add the beans and vegetable stock and allow to simmer for 20 minutes.
Add the tomatoes and salt and pepper and bring to the boil for a further 5 minutes.
Place the lidded pot in your Wonderbag for 7 - 8 hours.
To serve: garnish with fresh coriander and salt and pepper to taste.Easy