Hearty potato and bean soup

Ingredients

2 cloves garlic, crushed 
1 carrot, diced 
1 stick celery, sliced 
600 g (1 lb 5 oz) waxy potatoes, diced 
1 x 400 g tin mixed beans, drained and rinsed 
1 ½ tsp dried mixed herbs 
850 ml (1 pt 10 fl oz) vegetable stock 
2 tsp tomato purée 
2 tbsp freshly chopped parsley

Heat a little oil in a pan, add garlic, carrot, celery and potatoes and fry for 4 minutes. Add remaining ingredients and bring to boil. Simmer for 15 minutes, or until potatoes are tender. Season with salt and pepper and serve sprinkled with parsley.

Back to Recipes archive

D C Thomson & Co Ltd.    Sunday Post    post plus