Monday, August 26, 2013

Bean and Tofu Soup

I have started using my Chinese clay-pot again after ages. Its great for the stove top and in the oven.

Soak a cup each of kidney and garbanzo beans overnight. Boil in enough water that you can use in the soup later.

 Chop green onions, garlic, spinach, tomatoes, zucchini, mushrooms and tofu.

Heat the clay pot,add a drizzle of oil, add garlic, half the green onions, spinach mushrooms tomatoes zucchini and stir. Add salt and plenty of freshly ground pepper.

Cover and cook on a low heat for a while.6-8 minutes
Add a cup and a half of stock or a soup cube.
Add the boiled kidney and garbanzo beans with its water if you want this more soupy
Lastly add the chunks of tofu and cook covered for 5 minutes.
Add the remaining green onions on top and cover .

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