Chunky potato and bean soup

• 1 carrot, diced
• 1 celery stick, sliced
• 21oz potatoes, diced
• 1 tbsp olive or vegetable oil
• 2 cloves garlic, crushed
• tin mixed beans, drained and rinsed
• 31 ½ fl oz vegetable stock (try to choose low-salt stock)
• 2 tsp tomato purée
• 1½ tsp dried mixed herbs
• freshly ground pepper

Method

1. Heat the oil in a large saucepan and gently fry the garlic, carrot, celery and potatoes for about 3-4 minutes.
2. Add the mixed beans, vegetable stock, tomato purée and mixed herbs and bring to the boil. Then turn down the heat and simmer for 10-15 minutes.
3. Serve warm, with crusty bread.

Nutritional information

Analysed used low salt vegetable stock cube. Analysed without crusty bread.

Allergy advice

Contains: Celery. Stock cubes may contain wheat (gluten) and/or celery, check pack for ingredients.

Food safety tips

Always wash your hands, work surfaces, utensils and chopping boards before you start.