Friday, 23 May 2014


“Beans are the cornerstone of longevity diets around the world.” - Dan Buettner

As Winter approaches ever nearer in the Southern Hemisphere, we are changing our menus as the seasonal produce changes and the weather demands other types of food. Now is the time for hearty, wholesome meals that are nutritious and provide warm delicious fare that will hearten and gladden as well as nourish. One cannot fail to include a variety of soups in this type of fare. Here is a vegetarian soup that is full of protein, vitamins and minerals (if one is not vegetarian one may add chopped bacon when one is sautéing the onions).

Herbed Butter Bean Soup
2 cups butter beans
2 potatoes
2 onions
2 large carrots
2 tablespoons fresh parsley
1 teaspoon pepper
1 teaspoon thyme
1 teaspoon marjoram
1 bay leaf
4 cups vegetable broth
2 tablespoons olive oil

Soak butter beans overnight, drain and cook in water for about 2 hours or until soft (this will take longer if you haven’t soaked them) – add water as required. Peel and chop the carrots and microwave a few minutes until just tender; repeat with the potatoes. Peel and chop the onions. In a soup pot, sauté the onion in the oil then add the carrots, potatoes and herbs. Mix thoroughly with oil and sauté, finally adding the beans. Add the vegetable broth and bring to the boil. Cover and simmer for twenty minutes. Serve hot.

This post is part of the Food Friday meme,
and also part of the Food Trip Friday meme.

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