Homemade Vegetable and Pulse Soup
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 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!
Recipe images are not uploaded yet.
Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
Most Popular recipes
Win one of ten pairs of tickets to see Taken At Midnight. Enter now!
Meat Free Monday
Win a £200 supermarket voucher courtesy of Rapeseed Oil Benefits!