Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
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.
Category:South African Recipes
Category:South African Soups