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Mixed Bean Soup RecipeThis mixed bean soup recipe is not only low in fat, but also cheap and therefore friendly to your waisteline as well as your wallet. You can make it even cheaper by cooking your own beans instead of buying canned ones. The soup also taste much better that way. Alter the soup by using other beans of your choice. 4 servings Ingredients 1 garlic clove, crushed 1 onion, chopped finely 1 celery stalk, sliced finely 1 carrot, diced finely 1 leek, sliced finely 400 g/14 oz canned chopped tomatoes 600 ml/1 pint vegetable stock salt and pepper pinch of dried herbs 400 g/14 oz canned red kidney beans, drained 400 g/14 oz black-eyed peas, drained Preparation Put all the ingredients, except the beans, into a large saucepan. Bring to a boil, then simmer for 30 minutes, stirring from time to time, until the vegetables are tender. Add the beans and simmer for a further 4-5 minutes, or until hot. Serve with warm crusty whole-wheat bread or garlic bread.
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