English Bean Soup: Real Lords Lunch. Video
The hearty bean dishes were appreciated by hardworking English farmers. The fact that baked beans spread over toast are a must on a true English breakfast says a lot. The zealous housewives also did not ignore the thick bean soups, in the recipes of which the influence of the spicy and spicy culinary traditions of the British colonies is often noticeable. Traditional English bean soup can vary, but it is always delicious.
Quick soups are the lifesaver of many busy housewives. A classic English bean soup can be made in just 30-40 minutes. You will need:
– 400 grams of canned red beans; – 1 head of onion; – 3 stalks of celery; – 200 grams of canned tomatoes; – 1 and ½ teaspoon of ground chili; – 6 cups of water; – 1 tablespoon of vegetable oil; – salt and freshly ground black pepper.
The listed amount of ingredients is enough for 5 servings of soup
Peel the onion, rinse and cut into small cubes. Chop the celery. In a large, deep saucepan, heat the oil, add celery and onions. Fry the onions until transparent, pour in boiled filtered water and add 300 grams of canned beans and tomatoes, stir and season with salt and two kinds of pepper. Bring to a boil, reduce heat, and simmer for 30 minutes. Puree the finished soup with a blender or a special potato press. Add the remaining beans, heat slightly and serve with chopped coriander, basil, or cilantro.
Chunks of potatoes and ham make this thick bean soup even more satisfying. You will need:
– 1 smoked pork knuckle; – 3 cups of chicken broth; – 1 head of onions; – 3 medium wax potatoes; – 1 medium carrot; – 1 stalk of celery; – 900 grams of beans canned in their own juice; – 2 cups of dry beans; – 500 grams of canned tomatoes; – 200 grams of tomato paste; – 8 cloves of garlic; – 1 bunch of cilantro; – 1 bunch of parsley; – 2 tablespoons of black peppercorns; – 3 dried bay leaves.
Soak dry beans in boiled water for 12-24 hours. Peel the onions, potatoes and carrots, cut into small cubes, chop the celery, peel the garlic. In a large 5 liter saucepan, combine the pork shank, garlic, onion, black pepper, and bay leaf, add the broth and enough water to cover the shank. Bring to a boil, reduce heat, and simmer for about 2 hours. Cool the finished soup and remove excess fat from it, take out the shank and cut the meat.
If you’re in a hurry, you can chill the soup by placing it in a bowl of ice water.
Remove the bay leaf and black pepper from the soup, add the beans, canned tomatoes and tomato paste, potatoes, celery and carrots, and half of the chopped herbs. Simmer the soup over medium heat for 30 minutes, then add the chopped ham and cook for another 20 minutes. Serve the soup sprinkled with the remaining chopped herbs.