BEAN AND VEGETABLE SOUP

MAKES: 6 SERVINGS

10 oz (300g) dried black-eyed beans
4 fl oz (125ml) olive oil
4 carrots, finely chopped
3 celery sticks, finely chopped
3 and half pints (2 litres) beef stock
sea salt and ground pepper
1 onion, finely chopped
2 cloves garlic, crushed
2 tbsps thyme
1 tbsp tomato puree
3 tbsps water
3 tomatoes
1 tsp parsley, finely chopped

1. Put the beans in a bowl and cover with water, soak for 4 hours or overnight.
2. Skin tomatoes and dice, reserve any juices.
3. Drain beans and place in saucepan, cover with cold water.
4. Heat, bring to the boil, drain, rinse under a running tap, set aside.
5. Add 3 fl.oz of olive oil to rinsed saucepan, add onion, carrots and celery.
6. Fry over a low heat for 24 minutes until golden.
7. Add the garlic, thyme, parsley and beans, cover with water.
8. Bring to boil and simmer for 1 hour, until beans are tender.
9. While mixture is simmering, sprinkle the tomatoes with salt and set aside for 15 minutes.
10. Add the 3 tbsps of water to puree and mix to a paste, add to pan.
11. Add in salt, pepper, olive oil and tomatoes, simmer for 5 minutes extra.
12. Serve hot.