I’ve been pescatarian since I was about nine years old but my diet has always mostly consisted of lots of vegetables and beans.
Plenty of beans.
Red beans were never among my favourite until my cousin was pregnant with her first and cooked them every.single.Sunday until she had him. Now it’s one of my favourites, and this if what I’d call my classic red beans soup which can be adapted with vegetables of your choosing. I often make a large pot for the work week – it’s filling, nutritious, relatively cheap and packed with lots of inflammation-kicking ginger which you already know I swear by.
The great thing about this recipe is you can add any other veges you like as long as you have the main sweet potatoes (for body) and beans. You might like to try it with carrots, kale, spinach or any other veges you fancy to change up the mix.
Hope you enjoy! And with the ‘Beast from the East’ bringing a great chill, now’s the time to have my warming, easy red beans soup!
Peel sweet potatoes, wash and cut into rough cubes.
Chop leeks, onions, ginger, coriander and set aside.
Heat oil in a large pot (I used my wok because it's one of my biggest). When hot, add onions, ginger and leeks and saute for about 3 minutes. Toss in the sweet potatoes and stir altogether. Add the kettle of hot water and red beans and cover on a medium high to let it bubble away.
When the sweet potatoes are soft, add salt, coriander, cumin and home made hot sauce.
Using a hand blender, whizz the contents leaving the odd bits. Remove from heat.
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