Bean soup brought to life

Although South African spring is trying really hard to settle in, there are still as many rainy cold nights and days to make us winter loving folks happy. The perfect excuse to keep indulging in rich, warm and delicious soups. Bean soup might not sound that exciting to some, but you haven’t tried this recipe yet!

Bean soup is the perfect meal to warm up the kitchen with on a slow Saturday, and warm up your family at dinner!

Van Loveren bean soup

1 1⁄4 cup drained beans or dry beans of choice (soaked overnight)
5 cups beef broth
1 large potato
1 can golden corn, drained
4 garlic cloves, chopped
1 can Italian tomatoes
1/2 cup chopped celery
2 tsp. thyme
1 onion, chopped fine
2 large carrots, chopped
1 bay leaf
1 tbsp. olive oil
Salt and freshly milled pepper
1 tsp. chopped fresh rosemary leaves
1 tbsp. grated parmesan cheese

Prepare the broth let it cool
Drain the beans, then pour in the cold broth, bring to boil and simmer for about 1 hour.
Peel and chop the potato.
Chop the celery, finely chop the onion and the garlic.
Peel and dice the carrot.
Fry the onions and the garlic in hot oil until soft.
Add the potatoes, celery and carrots and sauté.
Add the corn and stir for 5 minutes.
Then add to the beans and simmer for 20 minutes – 1 hour till beans are soft.
Add the tomato, herbs, salt and pepper.
Cook for another 20 minutes
Stir in the grated Parmesan cheese

This hearty soup is the perfect partner for the smooth and lightly-oaked Van Loveren Java Pinotage. With flavours of vibrant plum and ripe berry fruit, smokey mocha-java in the aftertaste and the heady aroma of roasted coffee beans, you will be warm from the tip of your nose to the tips of your toes!

all-fired-up bean soup recipe

What is your favourite soup? How to you spice it up or make it your own? We would love to try your suggestions!!

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