Ingredients:
1 bunch spring onions
1 lb peas (either fresh and shelled or frozen)
1/2cup water
1/3 cup butter
2.5 cups milk (or cream if preferred)
1-2 tsp fresh mint or tarragon
Salt and pepper to taste

Method:
Clean the bunch of spring onions and chop them finely. Set some of the green pieces aside for later.

In a medium-sized saucepan melt the butter on a low heat and add the peas, water and spring onions. Cook for about 20 to 25 minutes or until the peas are tender (but not mushy). Take the saucepan off the heat, let it cool down a bit and then add the milk and the herbs. Stir well and season with salt and pepper.

Put the soup in a blender and blend until smooth. Return it to a saucepan and reheat the soup gently.

Serve this delicious creamy pea soup with the reserved chopped spring onion sprinkled on top and nice crusty bread.

Ingredients:
1 lb dried black beans (or other beans your choice)
8 cups water
1 tsp salt
1/2 cup dry red wine
2 tsp dried basil
1 tsp dried marjoram
1 tsp pepper
2 cups onions, chopped
2 cups red potatoes, chopped
1 cup celery, chopped
1 cup carrot, sliced
6 garlic cloves, minced
1.12oz can stewed tomatoes

Method:

Place black beans into a bowl, cover completely with water to about 2 inches above the beans and leave overnight. Then drain.

Add beans to large crock pot, add 8 cups of water and remaining ingredients. Cover with lid and simmer for about 2 1/2 hours on very low temperature or until vegetables are tender.

Serve hot with a crusty French bread.