1lb of dried red beans (soaked overnight, then rinsed and drained)
4 carrots, diced
1 red onion, diced
1 inch of fresh ginger, chopped
4 cloves of fresh garlic, crushed
1 bunch of fresh flat leaf parsley, rough chopped including the stems1
1 large piece of Kombu (dried seaweed)
- Place all the ingredients into the crock pot. Pour enough vegetable stock or water over the beans to completely cover everything.
Stir and turn on to a low heat. Cover with a tightly closed lid. Leave for at least 4 hours.
When cooked ladle ¾ of the soup into a blender. Pureed until smooth. Add the last ¼ back to the puree mix. This gives the soup an interesting texture.
Check seasoning and pour into soup bowls.
Garnish with red pepper flakes and scallions