1 c. dried red kidney beans, soaked overnight
1/4 c. butter
1 onion, sliced
1 carrot, sliced
2 med. tomatoes
2 tsp. tomato paste
Bouquet Garni
6-7 c. stock or water
Salt and pepper
1/4 to 1/2 c. grated sharp Cheddar cheese for garnish

Drain the beans. Melt the butter in a kettle, add the beans, onions and carrot, cover and cook slowly for about 6 minutes. Halve the unpeeled tomatoes, remove the seeds and press the seeds in a strainer to remove the juice. Add the tomato flesh and juice to the kettle with the tomato paste, Bouquet Garni and stock.

Bring the soup very slowly to a boil, cover and simmer gently for about 2 hours or until beans are tender. Remove the Bouquet Garni and puree the soup in a blender or work it through a food mill. Rinse out kettle. Add soup and reheat. Add remaining stock and adjust seasoning. Garnish with cheese when serving.