Total Time
3hrs 15mins
Prep 15 mins
Cook 3 hrs

This is posted for the World Tour 2005 event. The source is F. Marian McNeill's The Scots Kitchen. It is a lovely, unusual bean soup. Note - the beans should be soaked overnight before starting this recipe. It can be modified for the pressure cooker.

Ingredients Nutrition


  1. Soak the beans overnight in water to cover. Drain well.
  2. Melt butter in a large saucepan, add beans and vegetables. Saute gently for 5 minutes, stirring occasionally.
  3. Add stock (or water) and season with salt and pepper. Bring to a boil, skimming if necessary. Simmer at least 3 hours, or until the beans are mushy.
  4. Remove and discard any portions of the beet slices, and pass the mixture through a sieve, to make a smooth textured soup.
  5. Serve hot, garnished with mint.
Most Helpful

5 5

This was astonishingly good! I guess the secret is the saut?ing in butter before adding the stock. I used beef stock for this. Actually I was a bit skeptical about the mint for serving, but it turned out excellent. Really interesting, tasty soup which I will make again. Thanks lovely for sharing :)
Made for ZWT 8 / Family Picks for the Lively Lemon Lovelies