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I first tried this soup from a can when I was camping with a friend - it was the first night we'd been allowed out without any grown-ups. I was hooked on this soup, and it has been a regular source of comfort ever since. The texture of the butterbeans really works well in a soup, and really complements the smooth sweetness of the carrots. I can't stress enough how easy this soup is to prepare, and it is perfect student food, being filling, nutritious and incredibly cheap. The quantities shown in this recipe serve 2 as a main meal, that is, if you can bear to share it!
Ingredients
- 5 Carrots, peeled and diced
- 1 Onion, diced
- 2 cloves Garlic, finely chopped
- 2 medium Potatoes, peeled and diced
- 500ml Vegetable stock
- Freshly ground Black pepper
- 2 tbsp Tomato puree
- 200g tin of Butterbeans
- 2 tbsp Fresh parsley, chopped
Method
- Lightly fry the onion and garlic until softened.
- Add the stock, vegetables and parsley (don't add the butterbeans) to the onion, and simmer for 15 minutes, or until the potatoes have cooked through.
- Allow the soup to cool slightly, and blend two thirds of the soup.
- Add the blended soup to the remaining vegetables, add the butterbeans and tomato puree and mix well.
- Reheat the soup and serve immediately, garnished with a little chopped parsley if desired.