Bean Soup Recipe

Ingredients

150g  chicken gizzards

150g  lean brisket, cut into small chunks

8 cups (2 litres)  cold water

3 tablespoons (45ml)  oil

3  leeks, sliced

2  sticks celery, sliced                                     

1 cup (250ml)  shredded cabbage              

3  carrots, julienned

50g  lentils

1 X 410g can  Rhodes Tomato Chopped Peeled

1 X 410g can  Rhodes Baked Beans In Tomato Sauce

1 X 410g can  Rhodes Butter Beans

Salt and freshly ground pepper to taste

 

Method

1. Strip off the yellow skin from the gizzards and rinse thoroughly.
2. Layer the chicken gizzards and brisket in a large saucepan. Add the cold water and bring slowly to the boil, skim off the froth with a slotted spoon if necessary.
3. In a separate pan, heat oil and sauté leeks and celery until soft, add cabbage and carrots, stir-fry for 5 minutes.
4. Add leek mixture to the meat stock, add lentils and tomatoes. Cover and simmer for 1 hour.
5. Add the beans and season with salt and pepper, simmer gently for a further 20 minutes. Serve in heated soup bowls with crusty bread rolls.

 

Useful Tips

From the Rhodes Kitchen

• Use 1 chopped onion instead of leeks.
• Chicken gizzards are usually stored in the freezer section. Most food retail stores also now sell these fresh.

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