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Bean soup with fennel seed




Source of Recipe


made it up






Recipe Introduction


Makes a large pot but you can freeze leftovers. You can use different beans and lentils if you prefer.

If you can't be bothered with all the soaking then just use tinned.

You can leave out anything you don't have or don't like





List of Ingredients



• 3/4 cup dried black-eyed beas
  
• 1/2 cup french green lentils
  
• 1 dried chilli (optional)
  
• 1 onion, finely diced (shallots would be even better)
  
• 3 sticks celery, finely diced
  
• 2 tins chopped tomatoes (or use passata or fresh tomatoes)
  
• 1/3 cup dry vermouth (or use dry white wine)
  
• salt
  
• 1/2 tsp paprika
  
• 3/4 tsp fennel seeds
  
• 1/4 tsp dried basil
  
• 1/4 tsp dried oregano
  
• 1 bayleaf
  
• 1/4 tsp allspice
  
• some parsley from the garden (to taste)
  
• olive oil
  
• Small pasta (I used animal shapes)
  






Instructions



1. Soak dried beans in water overnight (cover with a good inch of water as beans will swell. Soak lentils also in plenty of water but seperately.
   
2. Drain and put in a saucepan with a fresh lot of water. Add the dried chilli and some salt. Bring to the boil, place a lid over the saucepan and simmer on low for about 45 minutes.
   
3. Heat olive oil. Saute onion until translucent. Add celery and keep stirring to bring out the flavours. Add a grind/pinch of salt, the paprika, fennel, herbs and allspice and stir well to avoid burning and bring out the scent.
   
4. Turn heat up to full and add vermouth, stirring all ingredients through it as it evaporates. Add drained (and well rinsed) lentils and both cans of tomato. Rinse cans out with some water and add that. Make sure there is a fair amount of water (ie this is a soup and also the water will soak in and evaporate).
   
5. Add the pot of black eyed beans (liquid, chilli and all), stir well, cover with a lid and turn down to low.
   
6. Cook for about 30 minutes or until lentils are tender.
   
7. Seperately bring some salted water to the boil and cook pasta. Drain.
   
8. In each bowl spoon some pasta, ladle hot soup and top with finely chopped parsley (or make up a soup topping with parsley, lemon rind and garlic if you like).
   
9. You can freeze the bean soup but make the pasta fresh when you have it.
   






Final Comments


You could add in carrots, zucchini, or any veg you like or need to use up. You could add some broccoli or shredded spinach toward the end if you need more greens in your diet.