Paul’s Serranía Three Bean Soup

Paul’s Serranía Three Bean Soup

Paul Whitelock likes to dabble in cooking when he is de Rodríguez. Recently he put together a hearty soup using three different types of bean. This soup not only looks good, it tastes good too. It’s also very healthy. By the way, this is a main course, not a starter…

Paul’s Serranía Three Bean Soup

Ingredients

2 tbsp avocado oil (or vegetable oil)

1 onion, chopped

1 red pepper, chopped

1 carrot, sliced

½ litre chicken broth/stock

1 can diced tomatoes

1 can/jar of white haricot beans*

1 can/jar of chickpeas*

1 can/jar of red kidney beans*

1 tbsp of pimentón picante or chilli powder

Salt and pepper to taste

* You can use any beans, but try to pick different colours for an attractive look

Method

In a large saucepan over medium heat, fry the onion, carrot and red pepper in oil until softened.

Stir in chicken broth, tomatoes and your three different beans.

Bring to the boil and simmer for 20 minutes.

Serve with chopped spring onions and grated Cheddar cheese or a sprig of parsley.

¡Buen provecho!

Paul Whitelock

About Paul Whitelock

Paul Whitelock is a retired former languages teacher, school inspector and translator, who emigrated to the Serranía de Ronda in 2008, where he lives with his second wife, Rita, and his dog, Berti. He spends his time between Montejaque and Ronda doing DIY, gardening and writing.