Delicious Mixed Bean and Apricot soup

I had some left over mixed beans that I used for a salad a few days ago and thought I would make them into a delicious heart warming soup... it turned out really well so here is the recipie!

1 tin of butter beans
1 tin of Beluga lentils
1 tin of chickpeas
6 dried apricots
Vegetable yeast free stock cube
2 cloves of chopped garlic
Pinch of Sea salt, ground cumin, black pepper
A dribble of balsamic vinegar
Sprinkle of fresh chopped rosemary

Put all the beans into a sauce pan together and cover with water so it is a couple of inches above the beans.  Throw in the garlic, apricots, ground cumin, fresh rosemary and black pepper and leave to boil for about 40 minutes (stir occasionally) Put everything into a blender and blend it up!  While blending boil the kettle.... The consistency will be very thick to start with but put back into the sauce pan and put a stock cube into your blender with a 1 cup of water and the apricot and blend.  Then add this stock to your soup to create the consistency your require.  Add salt to taste and a dribble of balsamic.... then sit back serve up and enjoy your creation.

(serves 3-4 depending on how thin you make your soup)

Tomato and Chickpea soup

Enjoy this savory chickpea and tomato soup, perfect for cold winter days....

This savory and hearty soup calls for nutrient-rich ingredients that are readily available year-round. Rich in healthy protein, natural vitamin C, and carotenoids, this soup offers plenty of fuel for a healthy immune system, and is a filling choice for vegans and omnivores alike.

Ingredients:

1 carrot, chopped into bite-size pieces
1 rib celery, diced
1 sweet potato, peeled and chopped into bite-size pieces
1 onion, finely diced
1 can of diced tomatoes plus natural juices (28 ounce-can)
1 can of chickpeas (about 16 ounces)
1 cup cooked lentils
Extra-virgin olive oil
Sea salt and pepper
1 teaspoon paprika
1 teaspoon ground turmeric
Large handful of fresh cilantro

Directions:

1. Heat 2 to 3 tablespoons of olive oil in a soup pot and add onions, ground turmeric, and paprika. Stir occasionally and cook for about 3 minutes.

2. Add carrots, celery, sweet potatoes, and about half the fresh cilantro. Cook for another 10 to 12 minutes, or until onions are soft.

3. Add lentils, chickpeas, and diced tomatoes, natural tomato, plus 2.5 cups of water. Simmer until sweet potatoes and carrots are cooked through - this takes about 20 to 25 minutes.

4. Season with sea salt and pepper, to taste, and add some fresh cilantro to the top of each bowl just before serving.

I found a great gadget on the weekend... it is a blender that also cooks  your soup! Check it out!

http://www.lakeland.co.uk/cuisinart!REG-soup-maker/F/keyword/soup/product/13356