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Ingredients
- 850g/13⁄4lb canned cooked into beans, drained
- 2 tomatoes, chopped
- 1 celery stick, sliced
- 1 medium onion, chopped
- 1 bay leaf
- 450ml/3⁄4pt beef stock
- salt and freshly ground black pepper
Instructions
- Put the beans, tomatoes, celery,
onion, bay leaf and stock in a
medium saucepan. Cover the pan,
and bring the mixture to the boil
over a medium-high heat. - Reduce the heat and simmer for
about 20 minutes until the
vegetables are quite soft. Leave the
soup to sit, uncovered, for a further
20 minutes. Remove the bay leaf. - Pureé half the soup in a blender
or food processor. Mix into the
remaining soup. Season to taste
with salt and pepper, and serve.
