Greek Haricot Bean Soup

You will need:

150g medium or small white haricot beans
3 large tomatoes, chopped
2 medium onions, sliced
1 red pepper, sliced
1 green pepper, sliced
2 cloves garlic, crushed
1.5 litres lightly salted vegetable stock or 1 large stock cube with water (or more – depends how soupy you want it)
a little olive oil for the onions
1 tablespoon tomato concentrate
optional: a glass of dry red wine
a teaspoon of sugar if the tomatoes are too acid.

Soak beans overnight in lots of water in a bowl, then drain water and rinse beans.

Cook onions, peppers and garlic in a little oil until onions are soft, then add all the other ingredients. Cook slowly for 1 – 1 1/2 hours, or until beans are soft.

This is yummy, easy to make (if a little time-consuming), and you can make it on the road if your camping gaz cylinder will last you long enough…