Ingredients
Units
Scale
- About 4 oz of pinto beans, soaked overnight when the forecast sounds grim
- 1 large onion
- 2–3 garlic cloves
- 3 parsnips, peeled and chopped
- 3 carrots, peeled and chopped
- 1 butternut squash, peeled, de-seeded and diced
- Vegetable stock cube/powder
- Yeast extract
- Pepper and ground mixed spice to taste
- Optional: Dried sea vegetable, e.g. spaghetti del la mer or wakame
Instructions
- Cook up the soaked pinto or field beans.
- Heat enough oil to cover the bottom of your pot.
- Over a low heat, gently sauté the peeled, sliced and diced vegetables.
- Season generously with pepper and the ground mixed spice (the combination I use has cinnamon, clove, fennel, cardamom, but curry powder would do in a pinch).
- Once the vegetables have been softened and the onion is nicely translucent, add the beans along with their cooking water.
- Top up the liquid – about 2 pints, but again that will depend upon whether you want more of a stew or soup consistency.
- Add some vegetable stock cubes accordingly to your favorite product’s recommendations.
- Add a good tablespoon of yeast extract. Add your sea weed, broken into about inch long segments.
- Simmer until vegetables are soft.
Notes
- If you are getting low on your green and leafy vegetables, have some dried sea vegetable in your cupboard to add to soups and stews. I added spaghetti del la mer. Seaweed will also give you a burst of calcium if your dairy supply is running low.
- If you don’t have yeast extract, you may want to substitute soy sauce. If the larder has been diminished while you have been holed up then use salt. If you are adding some sea weed this will also give a salty tang so go easy on adding salt.
- Prep Time: 30 min
- Cook Time: 30 min
Keywords: Irish snowed-up soup, soup, vegetable soup, irish soup