Italian Mixed Bean Soup

1 cup of dried mixed beans (soaked overnight in three cups of cold water)

One red onion and one yellow onion chopped and cooked for a few minutes with three cloves of garlic chopped.

Add two large chopped carrots. Cook on low for a few more minutes and then add the drained and washed beans. Add six cups water and two stock cubes (I use vegetable because I'm a vegetarian). Bring to the boil and then simmer for an hour and half.

Add half a cup of lentils, large tin of crushed or diced tomatoes. A large handful of chopped spinach. Simmer for about 20 mins until lentils and beans are soft. Add mixed herbs or Italian seasoning.

add salt and pepper to taste. Serve with crusty bread and butter.

This recipe is based on an "Umberle" recipe I found on the internet.


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