Saturday, May 19, 2007

Cranberry Bean Soup

I just love the colour and look of the Cranberry Bean (a.k.a Pearl Bean or Crab Eye Bean). Cranberry bean is sweet and nutty and can be used to make a good soup. It cooks quickly and become tender within 20 minutes.

Preparation: 10 mins, Cooking time: 20 mins

Ingredients (serves 4)
° 100g-150g cranberry beans
° 1 ear corn, cut into 4 pieces
° 1 carrot, peeled and cut into 1cm thickness
° 4 vegetarian stewed mutton (optional)
° 4 red dates (optional)
° 1 litre water
° 1 slice ginger
° salt, to taste
° pepper, to taste
° a small handful fresh coriander leaves (optional), for garnish

1. Place all the ingredients and water in a pot. Bring the soup to a boil and simmer for 20 minutes or until all the beans are tender. Season to taste with salt and pepper.
2. Ladle the soup into individual serving bowls, garnish with coriander leaves and serve hot.

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