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!
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