Lancashire Roots and Beans Soup |
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Prep Time: 20 Minutes Cook Time: 160 Minutes |
Ready In: 180 Minutes Servings: 12 |
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Ingredients:
2 large potatoes, peeled and cut into large cubes |
2 large carrots, peeled and sliced |
1 large onion, halved and sliced |
1 medium turnip, peeled and cut into large cubes |
1 (16 ounce) can broad beans |
1 (16 ounce) can kidney beans |
1 (16 ounce) can baked beans in tomato sauce |
1 bay leaf |
thyme |
rosemary |
salt and pepper |
Directions:
1. Put all root vegetables into a very large pot with 3 quarts of water, a tsp of salt, black pepper, bay leaf, a pinch of thyme and a pinch of rosemary.
2. Bring to a boil, then turn down heat and simmer very gently with lid on for at least 2 hours.
3. When all vegetables are cooked, add all the beans.
4. Simmer 30 minutes.
5. Serve with bread.
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