"My favourite is this nice, quickly made soup. I like to eat it with white rice, however it's delicious with or without rice. When my English brother-in-law tasted it for the first time, he reacted with "Mmmmmm Excellent", and that says it all to me".
Hanny Abels, Deventer NL.
• a tin of Dutch brown beans (Borlatti beans are okay)
• 2 litres of beef stock (preferably house cooked)
• a small leek
• a bunch of celery leaves (or parsley if you can't get it)
• 500 grammes beef mince
• a handful of mushrooms
• a clove of garlic
• tsp galanga powder
• tsp ginger powder
• tbs of oil
Mix mince with salt, nutmeg and pepper an roll little meatballs.
Wash and slice the leek finely.
Clean the mushrooms and cut them roughly.
Crush the clove of garlic.
Fry the meatballs, leek and garlic in a big pan until done (about 10 minutes), then add the mushrooms and stir-fry this for a short while, together with the galanga and the ginger powder.
Pour in the beef stock and add the finely cut celery leaves (or the flat parsley leaves).
Simmer all for a little while until the mushrooms are cooked, and add the rinsed beans.
Taste the soup and add some stock powder if you like.
Warm all thoroughly and "Bob's your uncle".
Serve with rice.