50
Curried bean and vegetable soup
Serves 4–6
Ingredients:
1 chicken breast, cut into cubes
1 carrot, finely chopped
1 potato, finely chopped
1 x 220 g (8 oz) can red kidney
beans, drained
1 x 220 g (8 oz) can black-eyed
beans, drained
2 tsp curry powder
1 onion, finely chopped
1 garlic clove, crushed
50 g (2 oz) red peppers, finely
chopped
1 celery stick, chopped
1 x 400 g (14 oz) can chopped
tomatoes
850 ml (1
1
/
2
pints) vegetable
stock
Method:
1. Place the chicken into a perforated container
and cook at 120°C for 3 minutes or at 100°C
for 6 minutes. Cool slightly and then shred
the chicken by gently tearing the cubes.
2. Place the carrot and potato into a deep solid
container, and cook at 120°C for
2 minutes or at 100°C for 4 minutes.
3. Add the remaining ingredients, mix
thoroughly and continue cooking at 120°C
for 30 minutes or at 100°C for 1 hour.
Tip
For a vegetarian alternative omit the
chicken.
