Recipe for Butterbean Soup with Tomato Salsa 
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Yield:
1 servings
Ingredients:
Amount Ingredient
FOR THE SOUP ----------------
1 x 400 gram tin butterbeans, drained and rinsed
1 x Green chilli pepper
1 x Carrot, finely chopped
1 x Leek, white of
1 x Onion, diced
2 x Cloves garlic, crushed
4 x Rashers rindless smoked bacon, diced
1 tsp Coriander seeds, crushed
1 tsp Cumin seeds
375 ml Chicken stock
2 tbl Olive oil
Salt and pepper
----------------- FOR THE TOMATO SALSA ----------------
6 x Tomatoes, seeded and chopped
1 can Kidney beans, chopped
1 x Red onion, finely chopped
1 oz Coriander, fresh
1 oz Basil, fresh
1 x Juice of lime
Instructions:
Instructions: For the soup: Heat a large pan and dry fry the cumin and coriander seeds. Crush in a pestle and mortar until a powder.

In the same pan add the olive oil, onion and garlic and sweat. Add the chilli pepper, leek and carrot, then the bacon and ground spices and cook for 1-2 minutes. Then add the butterbeans and stock and bring to the boil, simmer for 10 minutes. Puree the soup in a food processor or pass through a sieve.

Serve with creme fraich and flat leaf parsley.

For the tomato salsa: Mix all the diced ingredients together, season with salt and pepper and drizzle with olive oil. Serve with the soup.

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