Ingredients:

3 c red kidney beans, soaked overnight
2 c potatoes, diced
1 c celery, chopped
1 c onion, chopped
2 T parsley, chopped
4 cloves garlic, chopped
4 litres water
½ t mint
3 t salt
3 T cold pressed olive oil
1 T tomato paste

Method:

1. Bring all ingredients to the boil.

2. Cook for 10 minutes.

3. Reduce heat to half.

4. Cook for 1½ hours.

5. Check that the beans are soft.

6. Reserve ½ cup of beans.

7. Blend the rest.

8. Mix the reserved beans back with the soup;