Soups

Red Bean Soup ingredients 1 lb (450 g) red kidney beans 2 pt (1100 ml) water 1 large onion 1 medium sized carrot 1 stick celery 1 green pepper 2 tbs vegetable oil 2 cloves garlic 1 hot pepper 1 sprig thyme freshly ground black pepper Method

Soak the kidney beans overnight in plenty of cold water. Drain, place in a larfe saucepan with 2 pt fresh water and simmer covered for 1 1/2 hours until the beans are very tender. Peel and finely chop the onion, peel and slice the carrot, chop the celery and green pepper. In a seperate pan heat the vegetable oil, add the vegetables and the cruched cloves of garlic and cook gently until soft. Crush some of the cooked kidney beans with their liquid to make a course puree.Add this and the remaining beans to the pan with the whole hot pepper, thyme and black pepper. Simmer for 20 minutes. Remove thyme and whole pepper before serving.

Ital Soup Ingredients 1 lb (450 g) yam 1/2 lb sweet potato 1 lb pumpkin 1 lb callaloo 1/2 small cabbage 1/2 lb carrots 1 cho cho 1 green pepper 2 cloves garlic 2 medium sized tomatoes 3 spring onions 2 pts (1100 ml) water Method
Peel the yam, sweet potato and pumpkin and cut into large die, removing the seeds from the pumkin. Carefully wash the callaloo, trimming away any thick stems and chop. Coarsely chop the cabbage having carefully discarded the outer leaves, peel and slice the carrots. Peel the cho cho, cut it length ways into quarters and remove the heart. Roughly dice the cho cho and green pepper, peel and chop the tomatoes and slice the onions. Place the pumpkin and root vegetables in a large saucepan with the water. Bring to boil and simmer for 10 minutes. Add to the pan the callaloo, cabbage, cho cho and finally the chopped tomatoes and onions. Season with plenty of freshly ground black pepper and simmer for 20 minutes or until cooked.