Smoky Bean Soup

The winter's biting at this time of year, and there's nothing better to keep warm than a hearty, colourful soup. Having half a pot of cold Lapsang souchong left over in my teapot I experimented with using it in this recipe, and I was pleasantly surprised at how it adds a lovely smokiness and depth of flavour!

Use any kind of common beans - haricot, pinto or kidney beans - either in a can or soaked and boiled until they're just slightly soft. I buy a big bag of dried pinto beans from a local shop, they're cheap and look pretty with their mottled red and white skins. Chop the vegetables roughly for a chunky soup, or smaller for a finer soup. Adjust your cooking time for the size of vegetables.

• 450g can of beans
• 2 red peppers, chopped
• 2 sticks celery, chopped
• 1 leek, sliced
• 3 carrots, roughly chopped
• 1 red onion, chopped
• 500 ml strongly brewed Lapsang souchong tea
• 2 tsp good vegetable stock powder
• 1 can chopped tomatoes
• 1/2 tsp chilli powder or flakes
• 1 tsp thyme
• A handful of sweetcorn

1. Splash some oil in a large saucepan and fry the onions for a few minutes before adding the other vegetables, apart from the sweetcorn. Fry on a gentle heat for about ten minutes, stirring.
2. Add the tomatoes, tea, chilli, thyme and sweetcorn. Stir and simmer for about twenty minutes. If the vegetables aren't quite covered add some water.
3. Taste for seasoning and to check the vegetables are soft and fully cooked through.
4. I like a nice thick soup but add water if you want a thinner consistency.
5. Serve with a scattering of parsley and a bit of grated cheese. Guaranteed to keep out the cold!

Variations

Rather than brewing the tea, grind two teaspoons of loose leaf Lapsang souchong to a fine powder using a grinder, or pestle and mortar. Add this directly to the soup, with the equivalent amount of water.