Bean Soup

Do not use stock cubes unless you are sure they do not contain gluten.

Ingredients: to serve four 1 oz / 50g haricot beans 1 oz / 50g mung beans 1 oz / 50g azuki beans 1 oz / 50g black eye beans 4 oz / 100g well chopped onions 1 oz / 25g butter or oil salt to taste fresh ground black pepper to taste 1 pint / 600ml chicken stock or other stock

Instructions:

Soak the beans in 1 pint of water overnight. Discard the water and rinse the beans.

Cook the onions slowly in the butter or oil for ten minutes. Add the rest of the ingredients including the beans and the stock. Bring to the boil and boil rapidly for ten minutes. Then simmer gently for one and a half hours.

Serving suggestions:

Serve in warm soup bowls. Garnish with chopped parsley.

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