Bean soup Recipe: Low Fat, Low Sugar

For four people

1 pint / 550 ml vegetable stock

1 oz / 25 g yellow split peas

1 oz / 25 g mung beans

1 oz / 25 g azuki beans

1 oz / 25 g blackeye beans

fresh ground black pepper to taste

1/4 teaspoon ground turmeric

1 powdered clove

• Soak the beans in one pint of water overnight. Discard the water and rinse the beans.
• Place all the ingredients together in a large saucepan and bring to the boil
• Simmer for 1 1/2 hours.
• Serve with any wholemeal bread.