Hearty vegetable soup

Summary Not available

  • 4 tbsp oil
  • 1 medium onion (sliced)
  • 2 garlic cloves (thinly sliced)
  • 2 celery sticks (trimmed and thinly sliced)
  • 2 yellow peppers (cut into 2cm/1in chunks)
  • 1 tomatoes
  • 1 stock cube
  • 1 tsp mixed herbs
  • 400 g butter beans (drained and rinsed)
  • 1 greens (trimmed and sliced)
  • 1 tsp black pepper
  1. Spray a large non-stick saucepan with oil and cook the onion, garlic, celery and carrots or peppers gently for 10 minutes, stirring regularly until softened

  2. Add 750ml/26fl oz water and the chopped tomatoes

  3. Crumble over the stock cube and stir in the dried herbs

  4. Bring to the boil, then reduce the heat to a simmer and cook for 20 minutes

  5. Season the soup with salt and pepper and add the spring greens and butterbeans

  6. Return to a gentle simmer and cook for a further 3-4 minutes or until the greens are softened

  7. Season to taste and serve in deep bowls

No extra notes


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