Thick Vegetable Soup

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 100 g ( oz/½ cup) dried red kidney beans or borlotti beans


  1. Put the beans in a large bowl, cover with cold water and soak overnight. Rinse, then transfer to a saucepan, cover with cold water and cook for 45 minutes, or until just tender. Drain.
  2. Meanwhile, heat the oil in a large saucepan. Add the leek and onion and cook over medium heat for 2–3 minutes until softened but not browned. Add the carrot, celery