Provençal Soup

Beans & Bobs (Hearty Provençal soup)

from Quiet Food: a recipe for sanity, Louis van Loon et al, The Buddhist Institute of South Africa, 2006.

Browsing through a Buddhist shop I came across this interesting cookery book from South Africa. It encourages taking time with cooking and enjoying the experience. Enjoy the feel, look and smell of the ingredients as you prepare them. Don’t look on it purely as a chore.

The first recipe in the book is a strangely named Beans & Bobs. It’s a Provençal soup. As plans are in hand at the moment for a visit to the Provence region next year I thought it would be a good idea to try the soup—despite the unusual name.

There are two beans in the recipe: haricot beans and green beans. I’m not sure what the bobs are but the other vegetables are potatoes, carrots and onions. I chose to use a can of haricot beans rather than take the long way with overnight soaking.

The onions, carrots and potatoes were fried until soft and some of the juices had begun to emerge. Garlic, stock, tomato paste and dried basil were added. The recipe calls for it to be simmered until thickened with no suggestion of time but after the thickening the two beans were added and simmered for another 20 minutes. Some Parmesan was added at serving time.

The soup was not a difficult one to make and was a reasonable vegetable soup though not at all out of the ordinary. Pleasing but not one for me to add to my recipe list.

Taste: ✔✔✔

Ease of cooking: ✔✔✔✔