Chinese long beans seem to be everywhere now.  I brought some over the weekend but didn’t finish them.  They don’t usually have a long fridge life so I wanted to use them up before they had to be composted.  These beans add great body to the soup and I used about half a bunch, cut into 2″ pieces on the diagonal.  Add them in toward the end so they cook but still retain their shape.  Remember the basic stock recipe, you should by now.  It’s a great lunch soup for home or office. Try and make the pieces of vegetable the same size, they not only cook better they also look nicer in the soup.  As always – enjoy!

8 cups Chicken Stock
2 Carrots, cut into 1/2″ pieces
2 Celery stalks, cut into 1/2″ pieces
2 Potatoes, medium size, cut into 1/2″ pieces
1 Onion, large size, roughly chopped to 1/2″ pieces
1/2 bunch – Chinese Long Bean, cut on the diagonal in 2″ pieces (about 2 1/2 cups chopped)
1/2 tsp Turmeric (adds a nice yellow tinge to the soup)
4 cloves of Garlic – pressed down on with the flat side of your knife blade (be careful)
Olive Oil, Salt and Pepper

Heat the olive oil in the pan.
Add the onions, sauté for a few minutes to soften, add the smashed garlic – sauté.
Add the carrots and celery – sauté a further few minutes – season with salt and pepper.
Add the stock and bring the soup to a boil, reduce heat and simmer for 20 minutes.
Add the long bean, cover and continue to simmer for 5 minutes – check the beans, they should be cooked, if not continue to simmer a further 5 minutes.
Serve with Garlic Croutons.

Variations: Add some of the following: Chopped Bok Choy, Spinach, Kale, Swiss Chard, cooked chicken breast – taste, season and taste (TST).


chicken and Veg4