VISI editor Jacquie Myburgh Chemaly regularly serves her sister Danny’s cowboy soup to three appreciative men between the ages of 3 and 49.
“We’re always at the table in our kitchen for dinner,” she says. “My husband and I are still in the phase of teaching our children good manners.”
Jacquie loves her multi-coloured collection of antique bowls at home, but this soup would work beautifully in a soup bowl by Clementina van der Walt (R450).
Ingredients:
• 1 packet of organic Kenyan butter beans, soaked overnight and drained
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 celery sticks, chopped
• 2 carrots, grated or chopped
• 1 can of whole, peeled tomatoes, pureed
• sprig of thyme and a bay leaf or two
• 2 litres of homemade stock, if you have the time. Alternatively, water and Ina Paarman or Woolworths’chicken stock to taste. (You may need less or more liquid, depending on the size of the beans.)
• Spicy Spanish or chorizo sausage, sliced and slightly browned
Method:
Soften the onion and garlic in some olive oil before adding all the other ingredients, except the sausages. Bring to the boil and then simmer until soft and delicious – about one and a half to two hours. Season to taste with extra stock powder, salt and pepper. Add the browned sausages close to serving.
