White Bean Soup

Ingredients

• ½ cup dried black eyed beans, soaked
• 2 tablespoons olive oil
• 2 large onions, chopped
• 2 garlic cloves, minced
• 1 inch celery including leaves, chopped
• ¼ cup tomato concasse
• 2 cups vegetable stock
• 3 medium carrots, peeled and chopped
• Salt to taste
• Crushed black peppercorns to taste
• Chopped fresh parsley for garnishing

Method

1. Heat olive oil in a pressure cooker. Add onions, garlic and celery and sauté well.
2. Add white beans and sauté. Add one and a half cups of water, cover and pressure cook for two to three whistles. Remove from heat and let the pressure settle down completely.
3. Blend together tomato concasse and two tablespoons of the cooked beans.
4. Add the blend mixture and vegetable stock to the cooker, mix well and cook for a few minutes.
5. Add carrots, mix and cook till they turn soft. Add salt, crushed peppercorns and mix well.
6. Garnish with parsley and serve hot.