Let's Cook with Meg and Ted

Winter soup

The night before, put together in a bowl some barley, lentils of all different colours, borlotti beans, black-eyed beans, whatever other beans you go for, and maybe some yellow split peas. Cover them with water and leave them to soak.

The next night, come home and drain the assorted pulses. Put them in a big saucepan, cover with water again, and simmer for about an hour. Close to the start of the hour, chop up some carrots, a potato or two, whatever other winter vegies take your fancy - maybe a turnip or a parsnip - and throw them in the soup. About 40 minutes in, after you've gone through your crisper to see what else you've got, add stuff like a chopped leek, or capsicum and some celery. Also throw in the remains of the tomato sugo from last night's pasta (of course, tinned tomatoes are also acceptable in the absence of left over sugo). Add some more water, too, if it needs it. Finally, right towards the end, maybe add some chopped spinach, and season the soup with salt and pepper and some chopped fresh herbs.

Eat with bread, tonight and the next night and maybe for a couple of lunches too.

Recipe categories

Recent additions

Search www.woolfit.com

Email me