I think my Indonesian friends would not agree with my red beans used here (aduki) as that was all I happened to have in my cupboard, not the red kidney beans normally used for this soup.  I love this soup, filling, full of flavour and pretty healthy too.  Growing up in Jakarta, with scorching heat, you’d think this would be the last dish you’d want to eat, as often, it’s served hot/warm, never cold, but we gorged on it for our lunch, with school uniform still on!  My mum’s is still the best but mine is my own version.

It only takes 15 minutes from start to finish;
Serves 4;
200gr minced organic beef – cooked in a small amount of water. Or you can use minced chicken done the same way as the beef.  This will be the stock of the soup
4 carrots – peeled and chopped to small cubes
3 shallots – peeled and chopped to small cubes
3 large cloves of garlic – peeled and chopped to small cubes
1 stalk of celery – sliced thinly
2 tablespoons of olive oil
1 lt of water or more
1 can (400gr) red kidney beans or aduki beans
salt and ground white pepper (a fair bit of this)
4 spring onions – cleaned and sliced thinly
8 cherry tomatoes – quartered

Heat up oil in a  medium sized saucepan and when hot, add in shallots, garlic, carrots and celery.  Sweat for about 3 to 4 minutes.  Mix this into the beef/chicken stock, add in the extra water and the beans.  Cook until the carrots are soft, approx 8 minutes. Serve with sliced spring onions and cherry tomato quarters.

I cooked some rice and added 3 tablespoonful  to the soup to bulk it up a bit, but not necessary.  I was just too hungry and it was such a cold day today.