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overnight sunflower oil beef red pepper green pepper onions clove garlic chicken tomato puree fresh parsley fresh thyme fresh marjoram
Viewed: 58 - Published at: 7 years agoIngredients
- 125 gm Haricot beans, soaked overnight (4oz)
- 1 Tbsp. Sunflower oil
- 250 gm Lean chopped beef, (8oz)
- 1 x Red pepper, deseeded and finely minced
- 1 x Green pepper, deseeded and finely minced
- 350 gm Courgettes, thinly sliced (12oz)
- 2 med -sized onions, minced finely
- 1 x Clove garlic, finely minced
- 1 1/4 lt Chicken stock, (2 pints)
- 2 Tbsp. Tomato puree
- 75 gm Wholewheat spaghetti, broken into small pcs (3oz)
- 4 Tbsp. Minced fresh parsley
- 1 Tbsp. Minced fresh thyme or possibly 1 tsp. dry thyme
- 1 Tbsp. Minced fresh marjoram or possibly 1 tsp. dry marjoram
Method
- Drain and rinse the soaked beans, and bring them to the boil in fresh water.
- Boil for 10 min and then simmer them for 50 min.
- Drain again.
- Heat the oil in a large, heavy saucepan on a high heat.
- Put in the beef and stir till it browns.
- Put in the peppers, courgettes, onions and garlic.
- Lower the heat and cook, stirring frequently, for 5 min.
- Pour in the stock and bring it to the boil.
- Add in the tomato puree, beans, spaghetti and herbs.
- Cover, and simmer for 30 min.
- Serve in big, deep bowls and accompany it with wholemeal bread.
- NOTES : This is a Main Course Soup, delicious and high in fibre.
- It enables a little beef to go a long way.
