Romanian Bean Soup (or Stew)

Posted by Ceejayh

Serves 4 at 6 PP each (fewer if you use Frylight)

2 Cans Mixed Beans (450g each)
1.5l water
1 onion
1 red pepper
2 teasp olive oil
2 tsp plain flour
2 tsp ground paprika
2 tsp chilli powder
1 veg stock cube 

Heat oil and add diced onion, chopped petter, chilli powder and cook until softened. Add Paprika and flour and mix well. Stir in the beans.  Pour on the stock, stir well and turn down the heat.

Simmer over a low to medium heat for 20 - 30 minutes until liquid reduces and soup thickens.  (If you simmer it longer you can really reduce it down to make a topping for jacket potatos or a type of chilli with rice.)

You can add more paprika and chilli if you prefer it spicier.  

Leek and Lentil Soup

Another great soup recipe.  This one was inspired by the very cheap and very large bag of leeks purchased at the weekend and will be providing my dinners for this 4 day week at a cost of about 25p per day. Win!

1 teaspoon olive oil
3 huge leeks
1 small, hot green chilli (if you like a bit of a kick to things, which I do. If you don't, just leave it out)
100g green lentils
small bunch of parsley, stalks and all
1 litre stock
Salt and plenty of pepper

The usual soup method was employed, slice the leeks into rings and sweat with the oil and finely chopped chilli for 5-6 mins till soft. Throw in the lentils and chopped parsley then pour in the stock.  Bring to a boil then simmer for 20 mins ish or until the lentils are soft.  Season well then portion out into 4 tupperware containers and put the lids STRAIGHT ON.  If you don't do this you will find yourself tasting it, just to check it's OK, Then tasting it again, just to make sure, Or is that just me......

2 pp per portion

SMP1972

Swedish Pea Soup

Posted by Hillibee

Serves 4 @ 7PP per serving

Thursday is traditionally pea soup and pancakes day in Sweden - I think it comes from the army and national service, but all the restaurants and canteens serve it on Thursdays.  The soup is accompanied by alcoholic punch (similar to Pimms) and is followed by pancakes served with either lingon or cloudberry jam and whipped cream.

250g dried yellow split peas

25g margarine

1 large onion, chopped

2 carrots, shredded or coarsely grated

2 vegetable stock cubes

800ml hot water

1 teasp marjoram

salt and pepper to taste

The night before, put the peas into a bowl and cover with boiling water. Leave to soak overnight. Drain and rinse thoroughly.

Melt the margarine in a saucepan. Add the onion and cook gently until soft and lightly browned.

Add the carrots and mix well.

Dissolve the stock cubes in the boiling water and add to the pan along with the soaked peas and dried marjoram. Bring to the boil, reduce the heat, cover and simmer for about 1 - 1.5 hours until the peas are tender.

Add seasoning to taste.

Serve with a dollop of mild mustard (the squirty type people squirt on hot dogs) and a sprinkling of marjoram.

Freezes well.

Red Velvet Soup

Posted by Hillibee

Serves 4 @ 2 PP each

1 tablesp olive oil 
1 red onion, sliced 
1 red pepper, sliced 
2 courgettes, grated 
2 carrots, grated 
1 sweet potato, grated 
1 can chopped tomatoes 
500 ml veggie stock 
1 bunch fresh basil, chopped 
salt & pepper to taste 

Heat the oil in a large pan. Add all the vegetables and cook gently until soft, stirring from time to time 

Add the chopped basil, tomatoes and stock. Bring to the boil then reduce the heat and simmer for 1 hour, 

Blend before serving. 

Freezes well