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Homemade Vegetable and Pulse Soup

Submitted by metzfits 04 December 2010

This soup is one of my mother's, however, I have changed  it a little due to being a vegetarian - my mother adds chicken and bacon in hers.

This soup is a wonderful starter or a small meal when you come in from the freezing winter cold.



200g Broth Mix

100g Split peas

100g peas

100g butter beans

(all the above require soaking - i do it over night and then rinse before use)

1 1/2 pints of vegetable stock - can be homemade of made from granules.

2 fairly large potatoes - grated

2 large carrots - grated

1 large leek chopped to your fancy - I like small pieces.

salt and pepper

a dash of Thyme - dry or fresh

a dash of Rosemary - dry or fresh

a dash of Basil - dry or fresh



Put the vegetable stock on to heat and add the broth mix, spilt peas, peas and butter beans, cook for 20 minutes on a medium heat.  After 20 minutes add the grated potatoes, carrots and the chopped leek, cook for a further 15 minutes.  After 15 minutes add all the herbs and the seasoning.  Continue cooking for a further 15 minutes on a lower heat so it does not boil, making sure you occassionally stir the soup.  Serve in a warm bowl with buttered bread. This will serve 4 or 5 people depending on how greedy you are!

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