Butterbean Soup With Tomato Salsa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | 1 | Servings | ||
INGREDIENTS
| 1 | 400 gram tin butterbeans | |
| drained and rinsed | ||
| 1 | Green chilli pepper | |
| 1 | Carrot, finely chopped | |
| 1 | Leek, white of | |
| 1 | Onion, diced | |
| 2 | Cloves garlic, crushed | |
| 4 | Rashers rindless smoked | |
| bacon diced | ||
| 1 | t | Coriander seeds, crushed |
| 1 | t | Cumin seeds |
| 375 | Chicken stock | |
| 2 | T | Olive oil |
| Salt and pepper | ||
| 6 | Tomatoes, seeded and chopped | |
| 1 | Kidney beans, chopped | |
| 1 | Red onion, finely chopped | |
| 1 | oz | Coriander, fresh |
| 1 | oz | Basil, fresh |
| 1 | Juice of lime | |
| 1 | T | Olive oil |
INSTRUCTIONS
For the soup: Heat a large pan and dry fry the cumin and coriander seeds. Crush in a pestle and mortar until a powder. In the same pan add the olive oil, onion and garlic and sweat. Add the chilli pepper, leek and carrot, then the bacon and ground spices and cook for 1-2 minutes. Then add the butterbeans and stock and bring to the boil, simmer for 10 minutes. Puree the soup in a food processor or pass through a sieve. Serve with creme fraich and flat leaf parsley. For the tomato salsa: Mix all the diced ingredients together, season with salt and pepper and drizzle with olive oil. Serve with the soup. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
A Message from our Provider:
“The best mathematical equation I have ever seen: 1 cross + 3 nails = 4 given.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2231
Calories From Fat: 1413
Total Fat: 158.5g
Cholesterol: 150.5mg
Sodium: 3618.8mg
Potassium: 3530.3mg
Carbohydrates: 154.8g
Fiber: 46.5g
Sugar: 28.6g
Protein: 66.5g