Ingredients:

3 cups cannelloni or northern beans (soaked overnight in water), 1 cup chopped red capsicum, 1 cup chopped green capsicum, 1 cup grated carrot, 1 medium chopped onion, mint, salt, pepper

Preparation:

Drain beans, place in saucepan and pour boiling water over ensuring they are covered. Return to boil. Add chopped onion, capsicums, carrot. Simmer until beans are cooked approx 2 hours.

Towards the end of the cooking time, bean soup may be thickened by lightly frying onion in a little oil in the frying pan. Add paprika and stir. Remove frypan from heat, add flour and stir.

Gradually add a ladle of soup at a time and stir until flour is dissolved and lump free. Then gradually return this into the saucepan a little at a time, continually stirring to prevent lumps. Season with salt and pepper. Add mint and simmer gently for another 10-15 minutes.

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