FOUR BEAN SOUP RECIPES

Steps:

• Heat 1 tablespon of the oil in a large pan. Add onion and 2 crushed garlic cloves. Cook for 3 minutes.
• Add chilli powder, ground coriander and ground cumin; fry for 1 minute.
• Add tomato paste, chopped tomatoes and vegetable stock. Bring to the boil, reduce the heat and simmer for 10 minutes.
• Add drained and rinsed four-bean mix and simmer for 5 minutes, then add shredded fresh basil and season well.
• Meanwhile, make the croutons: brush 2 lavash breads with 1 tablespoon olive oil. Sprinkle with seasoned pepper and cut into short 2 cm (3/4 inch wide strips. Bake in a moderate 180°C oven for 5 minutes or until crispy and golden. Serve with the soup.
• This recipe freezes well (without the croutons).

Steps:

• Drain and rinse all beans and set aside.
• Heat vegetable oil in a soup pot over medium heat, add onion, carrots, and celery, and cook, stirring, about 5 minutes, until vegetables are soft but not browned. Add garlic and dried herbs and cook, stirring, 1 to 2 minutes more.
• Stir in tomatoes and their juices, water, Kitchen Accomplice Veggie Broth Concentrate or Vegan Plant-Based No-Bone Broth Concentrate, and beans. Bring soup to a boil, then reduce heat to medium-low and add salt and pepper. Simmer the four bean soup for 15 minutes, then season with additional salt and pepper as needed.