1. Place the kidney beans in a bowl and cover with cold water

2. Leave the beans to soak for several hours or overnight

3. Peel and finely chop the onions

4. Heat the lard in a pan

5. Saute the onions in the pan until they are soft

6. Stir in the chilli powder and cook while stirring over medium heat for a further minute

7. Peel and finely chop the carrot

8. Trim and finely chop the celery

9. Add the carrot, celery, vegetable stock and tomato juice to the pan

10. Bring the ingredients to the boil while stirring

11. Cover the pan and boil rapidly for about 10 minutes

12. Simmer gently for about 20minutes until the kidney beans are tender

13. Add the garlic vegetarian sausage to the soup

14. Heat through thoroughly and season to taste with salt

15. Pour the soup into a warmed vacuum flask

16. Serve with fresh rolls or french bread

List of ingredients required:

(serves 6 people)

570ml vegetable stock
4 oz (115g) dried red kidney beans
1 oz (25g) lard
1 level tablespoon chilli powder
7 oz (200g) garlic vegetarian sausage, diced
Salt
1 stick celery
1 carrot