This soup is Thane Prince’s creation and is one of the many delicious soups featured in The Soup Book (Dorling Kindersley, £16.99) edited by Sophie Grigson. This is a great recipe. It’s really easy to make, and if you don’t have all the vegetables listed, it doesn’t really matter. I made it without courgettes and fine beans yet it still tasted fantastic. It certainly offered a hearty meal on a frosty winter’s day.

YOU WILL NEED

  • 85g (3oz) dried haricot beans, soaked overnight in water and then drained
  • 2 tbsp olive oil
  • One medium leek, finely sliced
  • One small turnip, cut 1cm (½ inch) dice
  • Two medium carrots, cut 1cm (½ inch) dice
  • One large courgette, cut into 1cm (½ inch) dice
  • One celery stalk, cut into 1cm (½ inch) dice
  • One large potato cut into 1cm (½ inch) dice
  • Two tomatoes, skinned and cut into 1cm (½ inch) dice
  • Two garlic cloves, finely chopped
  • 2 litres (3½ pts) cold water
  • 175g (6oz) fine green beans cut into 2cm (3/4 inch) lengths.

Method:

  • Put the soaked haricot beans in a saucepan with plenty of cold unsalted water. Bring to the boil, cover with a lid and boil for 15 minutes. Lower the heat and then simmer for one hour or until tender and drain.
  • Meanwhile, heat the oil in a large saucepan, add the leek, turnip, carrots, courgette, celery, potato, tomatoes and garlic, and cook, stirring often for 10-15 minutes or until they are soft but not brown. Add the water, season with salt and freshly-ground black peppercorns, then bring to the boil, cover with a lid and simmer for 45 minutes or until all the vegetables are tender.
  • Add the cooked haricot beans to the pan, along with the green beans, and cook for five minutes or until the beans are tender. Divide the soup among six bowls and serve with crusty bread.

Note: this soup can be stored in the freezer for up to three months providing you leave out the green beans.