vegetable and flageolet bean soup

About five carrots, two sticks of celery, and a leek, chopped up small. About a mugful of flageolet beans, soaked in boiling water and left for about six hours. The remains of last week’s soup – about half a pint of tomato and lentil.

All hurled in the slow cooker, topped up with cold water, seasoned, and switched on at about 11 p.m. We had lunch at about 1 p.m . the following day, and while the flavour was gorgeous, the vegatables weren’t by any means soft. But no problem – soup improves with age anyway 🙂

Last night we tried porridge – it was a disaster. We could have used the result to lay bricks!