Butterbean Soup
Ingredients
- 400 g Butter Beans – soaked over night
- 2 Large Onions – sliced
- 4 Garlic cloves – sliced
- 400 grams Crushed tomato - Or three fresh tomatoes, medium.
- 1 Tbsp Cooking oil
- 1 Liter Water
Spices
- 1 Chicken stock cube
- 2 Bay leaves
- ½ Tbsp Dried Thyme
- ½ Tbsp Paprika powder
- ½ Tbsp Cumin powder
- 1 tsp Turmeric powder
- ½ Tbsp Salt
- ½ Tbsp White pepper
Instructions
- Soak dried butterbeans overnight to rehydrate and enhance their flavour. This step also reduces cooking time. In a pot, add the soaked beans and cover them with water by three inches. Boil on medium heat for 1.5 hours, then drain the water and set it aside.
- Slice the onions and garlic, then sauté them in a preheated pan with cooking oil for four to five minutes to enhance the broth's sweetness. Transfer the mixture to the pot with beans, and add the spices, herbs, and seasonings.
- Add 1 litre of water, bay leaves, and crushed tomatoes to the pot. Stir, bring to a boil, then reduce heat and simmer for 30 minutes with the lid on. Serve hot, garnished with chopped parsley. Enjoy the butter bean soup with sides!