Red pottage

    20 min

    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.


    Dorset, England, UK
    4 people made this

    Serves: 4 

    • 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

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Place beans, tomatoes, beetroot, celery, onion, oil, water and stock cubes in a pressure cooker; cook until tender, about 10 minutes.
    2. Transfer contents to a food processor or liquidiser and puree until smooth. Reheat and serve.

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    Reviews in English (1)


    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