This butter bean & bone soup is creamy and rich with layers of flavor. The perfect way to warm up on a cold day!
Equipment: Hart 7 Litre Catering Pot
Prep time: 20 mins
Cooking time: 2 hours 30 mins
Serves: 4 people
Ingredients
750 g beef soup bones
3 tsp oil (15 ml)
1 onion, peeled and chopped
2 stalks celery, chopped
2 carrots, peeled and diced
1 punnet button mushrooms,
chopped (250 g)
1 tsp fresh thyme, chopped (5 ml)
2 bay leaves
2 cups dried butter beans (500 ml)
8 cups chicken stock (2 l)
2 cups water (500 ml)
½ cup fresh basil, chopped (125 ml)
Salt and freshly ground black pepper
Method
- In a large saucepan, cover bones with water, cook for 30 minutes until meat is soft.
- In a large heavy based saucepan, heat oil, sauté onions until transparent.
- Add celery, carrots, mushrooms, thyme and bay leaves; cook for 8 minutes or until veggies are tender.
- Stir occasionally.
- Add beans, stock and water; bring to a boil.
- Cover pan, reduce heat, simmer for 1½ hours or until beans are tender and mixture thickened.
- Remove pan from heat, discard bay leaves.
- Blitz 2 cups of soup in a blender until smooth.
- Return pureed bean mixture to pan.
- Drain beef bones and add to soup.
- Add basil, salt and pepper, cook for 30 minutes, stirring occasionally.
- Serve hot.
