BOONTJIESOP (BEAN SOUP)
225 g / 8 oz / 1½ cups white beans; such as haricot
cold water for soaking
2 litres / 3½ pints / 8¾ cups cold water for cooking
2 medium leeks
450 - 500 g / 16 - 18 oz mixture of cut up or cubed carrots, turnip, celery and onions
4 blanched and skinned tomatoes, chopped
5 cm / 2 inch green chilli, halved and deseeded
2 cloves of garlic (optional), peeled and crushed
1 bay leaf
2 - 3 tsp salt
Soak beans overnight in plenty of cold water to cover. Drain and put into a large heavy-based saucepan. Add measured amount of cold water for cooking. Bring to the boil and boil briskly, uncovered, for 10 minutes to prevent the possibility of food poisoning.
Top and tail leeks leaving on about 10 cm / 4 inches of green skirt. Slit lengthwise, wash thoroughly under running warm water then thickly slice. Add to pan of beans with all remaining ingredients exept salt.
Bring to the boil, lower heat and cover tightly. Simmer for ¾ - 1 hour until beans are soft. Remove bay leaf, season with salt and serve hot.
Tip: The addition of a lamb bone improves the flavour.
serves 4 - 6
country : South Africa
course : soup
source : South African Cape Malay Cooking / Sonia Allison and Myrna Robins