Kev’s Bean Soup

Name: Kev’s Bean Soup
Yield: Serves 4
Ingredients: 140 g mixed dried beans, soaked and preboiled as needed; 1 tablespoon olive oil; 1 small onion, finely chopped; 1 small carrot, finely chopped; 1 celery stalk, finely chopped; 1 small pepper, deseeded and finely chopped; 1 small courgette, finely chopped; 2 garlic cloves, finely chopped; 1 teaspoon paprika; 1 handful parsley, chopped; 1 handful basil, chopped; ½ red chilli, deseeded and finely chopped; ½ x 400 g tin chopped tomatoes; 1 litre vegetable stock (or 2 stock cubes dissolved in 1 litre hot water); 1 litre vegetable stock (or 2 stock cubes dissolved in 1 litre hot water); 1 teaspoon cayenne pepper; freshly ground black pepper; salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

About

Another beast of a recipe from big Kev, our favourite vegan hippy mountain-biking chef! Much to Kev’s horror, this soup is awesome with crispy pancetta and Parmesan shavings on top.

I use a mixture of adzuki, pinto and cannellini beans in this soup but it’s up to you what you use. Tinned beans are also fine – just drain and rinse them, then add them into the soup once it’s three-quarters cooked so they don’t turn to mush.

Ingredients

Spicy
Gluten-free
Vegan
Soup

Ingredients

Method