3 people made this
About this recipe:
A very old fashioned thick soup made with beans, beetroot and tomatoes in a pressure cooker. It still does the trick as a hearty warming dish. Serve with bread and butter.
1 (400g) tin haricot beans, drained
4 tomatoes, chopped
1 large beetroot, cooked and skinned
1 small piece of celery, chopped
1 onion, chopped
1 tablespoon vegetable oil
1.5 litres water
2 vegetable stock cubes
Salt and freshly ground black pepper, to taste
- Place beans, tomatoes, beetroot, celery, onion, oil, water and stock cubes in a pressure cooker; cook until tender, about 10 minutes.
- Transfer contents to a food processor or liquidiser and puree until smooth. Reheat and serve.
Very tasty & extremely easy but next time I would make it with a lot less water as it wasn't thick at all, even after I added more beans to thicken it up.
- 13 Feb 2016
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