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![Boston bean soup](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI1ODUiIGhlaWdodD0iNTg1IiB2aWV3Qm94PSIwIDAgNTg1IDU4NSI+PHJlY3Qgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgc3R5bGU9ImZpbGw6I2NmZDRkYjtmaWxsLW9wYWNpdHk6IDAuMTsiLz48L3N2Zz4=)
![Boston bean soup](https://foodlovi.com/wp-content/uploads/2023/04/Boston-bean-soup-585x585.jpg)
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.