![Recipe](https://i0.wp.com/www.surreyep.org.uk/wp-content/uploads/2019/03/Food_1395x458C-copy.jpg?fit=1860%2C612&ssl=1)
Rustic bean soup
A lovely, warm winter soup.
Ingredients
- Can of rinsed beans eg haricot, cannellini, kidney, pinto or butter
- Stock (either homemade or from a stock cube)
- 1 small onion, roughly chopped
- 1 carrot, roughly chopped
- Hot water
- Salt and pepper
- Pinch of mixed dried herbs
Method
- In a pan add the beans and cover with water. Boil until tender.
- Drain and replace into the pan.
- Put the chicken carcass in a pan and fill with water until it covers the bones.
- Bring to the boil and simmer for 20-30 minutes.
- Drain the liquid from the bones and pour into the pan with the beans.
- Add the onion, carrot, salt and pepper and herbs.
- Bring to the boil and simmer until the carrot and onion are tender.
- Season according to taste and serve with crusty bread.
Recipe by chef Carmela Tomkins