This recipe serves at least 8 hungry people

Ingredients:

3 heads of broccoli (peel the stalks and either chop them up and put them in or eat them – yum)
1 whole bunch of celery
2 onions (peeled)
1 large potato (peeled)
1 can of good quality black beans*
Vegetable stock
100 grams stilton cheese
salt and pepper to taste

Method:

1.  Cut the vegetables into small chunks and put them in a saucepan with the beans
2.  Just cover with vegetable stock
3.  Bring to the boil and simmer, covered, for 30 minutes (don’t let it dry out)
4.  Blend it all together into a smooth consistency
5.  Add the cheese and stir it in until it dissolves
6.  Add salt and pepper to taste and add more stock if you think it is too thick (you don’t want baby food unless you are feeding a baby)

Serve with bread.  Eat.  Yum.

*If you want to use dried beans (much cheaper, easier to carry home and store than tins and less waste) do the following:

1.  Soak two hands full of beans over night
2.  Throw away the water and then put the beans in the saucepan in which you will eventually cook the soup (so it has to be big)
3.  Cover them with a couple of inches of fresh water, a bay leaf, a chopped onion and a garlic clove
4.  Cover the pan and boil rapidly for 10 minutes and then simmer for 20 more minutes
5.  Pick out the bay leaf and then put all the soup ingredients in with the beans and their cooking liquid, adding more water if necessary to cover the vegetables
6.  Proceed as above