Curried Bean and Mushroom soup recipe

Ingredients :

• ½ cup dried red kidney beans
• ½ cup dried black-eyed beans
• 30g butter
• 1 small leek
• 1 small carrot
• 125g button mushrooms, sliced
• 1 tspn curry powder
• 410g can crushed tomatoes
• 3 cups vegetable stock
• 1 tbsp chopped fresh parsley

Preparation and Cooking Instructions

1. Cover beans with boiling water in large bowl, stand 1 hour; drain.
2. Cook beans in large pan of boiling water about 25 minutes or until just tender; drain. Heat butter in large pan; cook leek, stirring, over medium heat about 2 minutes or until soft.
3. Add carrot, mushrooms and curry powder; cook, stirring, over medium heat about 1 minute. Stir in beans, undrained tomatoes and stock, bring to boil; simmer, covered for 35 minutes or until beans are tender. Stir in parsley just before serving.
4. Cooks notes : Make up to 3 days ahead; store, covered in refrigerator.