Pulsating pulse soup


  • Makes 6–8 portions. Suitable for freezing.
  • You can use whatever tinned pulses you like: my preference is shown below.
  • You can use dried pulses, if you like, but it takes much longer. If so, use 150g of each type of dried pulse (instead of a 400g tin), then soak and cook according to the instructions on the packet before following the below recipe.


  • 1 knob butter
  • 1 onion (finely chopped)
  • 1 carrot (finely chopped)
  • several cloves of garlic (finely chopped)
  • 1 stick celery (finely chopped)
  • 400g tin chickpeas
  • 400g tin red kidney beans
  • 400g black-eyed beans
  • 2 pints / 1 litre vegetable stock
  • chilli powder to taste (I use about ⅓ teaspoon of extra hot—don't overdo it!)


  1. Drain and rinse all the pulses thoroughly (especially the kidney beans!).
  2. Melt the butter in a big pan.
  3. Soften (don't brown) onion, carrot, garlic, and celery in butter.
  4. Add pulses and chilli powder and stir.
  5. Cover in stock, bring to the boil and simmer for 20–30 minutes.
  6. Remove about ⅓ of the mix from the pan into a bowl.
  7. Blitz the remainder.
  8. Return the missing third, to give you some nice, chunky bits.
  9. Eat with plenty of crusty bread.

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