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
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
Add 750ml/26fl oz water and the chopped tomatoes
Crumble over the stock cube and stir in the dried herbs
Bring to the boil, then reduce the heat to a simmer and cook for 20 minutes
Season the soup with salt and pepper and add the spring greens and butterbeans
Return to a gentle simmer and cook for a further 3-4 minutes or until the greens are softened
Season to taste and serve in deep bowls
No extra notes