Red Peas Soup

What you need

Ingredients

Measured for 8 servings.

• 370 gKidney Beans
• 80 gCarrots
• 30 gSpring Onions
• 4 gThyme
• 120 gOnion
• 1 gBlack Pepper
• 2 pcs (approx. 238 g)Red Pepper
• 20 gGarlic Clove
• 6 gAllspice
• 908 gBeef
• 2000 mlWater
• 4 pcs (approx. 720 g)Potatoes

Make it

Method

1. 01

   Weigh and prepare all ingredients for Red Peas Soup: 370 g Kidney Beans, 80 g Carrots, 30 g Spring Onions, 4 g Thyme, 120 g Onion, 1 g Black Pepper, 2 pcs (approx. 238 g) Red Pepper, 20 g Garlic Clove, 6 g Allspice, 908 g Beef, 2000 ml Water, 4 pcs (approx. 720 g) Potatoes. Wash produce and cut or grate it as the recipe requires. Drain and rinse any canned pulses under cold water. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Cook the listed aromatics and firm vegetables, if present, in oil over medium heat for 3–4 minutes until softened.

3. 03

   Add Kidney Beans and the listed liquids, bring to a gentle simmer, and cook partly covered for about 20 minutes. Add delicate greens only in the final 2–3 minutes.

4. 04

   Divide Red Peas Soup into 8 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.