Aduki Bean Soup

Aduki beans are a small type of red kidney beats. If unobtainable, use kidney beans instead.

100 g/4 oz aduki beans
2 tablespoons polyunsaturated vegetable oil
1 onion, peeled and chopped
1 celery stalk, chopped
1 carrot, scraped and chopped
1 clove garlic, peeled and crushed
2 tomatoes, skinned and chopped
1 tablespoon tomato purée
1 bay leaf
1 teaspoon chopped thyme
900 ml/11/2 pints stock or water
salt
freshly ground black pepper
1 tablespoon chopped parsley, to garnish

Soak the beans its cold water to cover for 3 hours; drain well.

Heat the oil in a large pan, add the onion, celery and carrot and cook until softened. Add the remaining ingredients, with salt and pepper to taste. Bring to the boil and simmer for 1 hour.

Pour into a warmed soup tureen and sprinkle with the parsley to serve.

SERVES 4