I made this soup quite often when I still had the Coffee Shop. I normally made it when it was one of those typical Cape Town days when we would experience a number of different weather conditions in one day. It would be sunny and quite warm, early in the morning, but by 11 o’clock it would be wet, grey and cold! In this weather conditions I always knew that within half an hour customers would arrive demanding soup!
This quick, easy and delicious soup, that can be made in less than 30 minutes, always came to my rescue!!
I made double this quantity for the shop, serving 8, when served with some crusty bread.
When Hubs phoned, late yesterday afternoon, asking for some bean soup, I knew that this recipe would be the answer. I had all the ingredients, except the mixed beans and some crusty bread available, but a quick visit to our local Spar rectified that and by half past seven this lovely soup was ready to be eaten.
This soup is also great for meatless Mondays, if you omit the bacon, which I often did.
20ml olive oil
4 leeks, cleaned and chopped
1 onion, sliced
2 garlic cloves, minced
125g bacon (optional)
15ml tomato paste
1 x 410g tin butter beans
1 x 410g tin chickpeas
1 x 410g tin mixed beans
1 x 410g tin whole peeled or chopped tomatoes
Heat the olive oil and butter in a large heavy based pot on low heat and sauté the leeks, onion and garlic.
Add the bacon (if using) and fry until fragrant. Add the tomato paste and stir fry for another minute.
Add the butter beans, chickpeas, mixed beans and tomatoes and simmer for 20 minutes.
Serve hot with some crusty bread.