Romanian Bean Soup

This is delicious as a soup, or thickened up as a main meal - taken from The Children's Food Trust

6
15
30
Equipment: 
  • Colander
  • Sharp knife
  • Chopping board
  • Can opener
  • Kettle
  • Measuring jug
  • Measuring spoons
  • Saucepan
  • Wooden spoon
Ingredients: 
  • 1 red pepper
  • 1 medium onion
  • 2 x 400g cans mixed beans
  • 1½ litres boiling water
  • 1 reduced-salt vegetable stock cube
  • 30ml vegetable oil
  • 5g chilli powder
  • 130g pancetta cubes
  • 10g paprika
  • 10g plain flour
Simple steps: 
  1. Wash the peppers and onions, chop into 1cm pieces.
  2. Open the cans of beans and empty the contents into a colander. Rinse the beans under the tap and set to one side.
  3. Measure 1½ litres boiling water into the measuring jug, crumble in the stock cube and stir to dissolve.
  4. Turn the hob onto a medium heat and heat the oil in the saucepan. Add the onion, pepper, chilli powder and pancetta and fry until soft and the pancetta begins to crisp.
  5. Add the paprika and flour and mix well.
  6. Stir in the beans.
  7. Pour on the stock, stir well and turn down the heat.
  8. Simmer over a low to medium heat for around 20–30 minutes until the liquid reduces and the soup thickens.

To make a vegetarian friendly version remove the pancetta

Calories: 
635
Protein: 
39g
Fat: 
15.5g
Saturated fat: 
4.1g
Carbohydrates: 
87.6g
Sugars: 
4.6g
Salt: 
519mg
Dietary fibre: 
22g
Allergen information: 
Celery
Gluten
Wheat
Whole wheat