I have just produced this for dinner last night and was a great hit in my household
It is quick, easy, nutritious, very tasty and very cheap to make, making enough for four people for less than £2.00
If you want to add some protein or bulk up the meal, serve with cheese on toast, crusty bread, crackers or a french stick split in half and toasted with grated cheese
| butter | 25 | gm |
| chopped garlic | 1/2 | tsp |
| onion | 2 | pc |
| carrot | 4 | pc |
| potato - large | 2 | pc |
| tinned tomatoes | 1 | tin |
| stock cubes - chicken | 2 | pc |
| tinned kidney beans | 1 | tin |
- melt the butter over a low to medium heat in a large saucepan
- add the garlic and allow to cook gently for one minute
- add the roughly chopped onion and gently cook for 3-4 minutes
- add the peeled, chopped carrot (cut in half lengthwise, then each half in half again, slice thinly)
- add the chopped potato, prepared as for the carrot (peel may be left on if preferred)
- allow to cook gently for 5 minutes
- add the whole or chopped tinned tomatoes, fill empty can with water and add to the saucepan
- add the crumbled stock cubes
- simmer until vegetables are softened; approx 15 minutes
- drain the kidney beans, rinse and add to the soup
- bring back to the boil
- taste and season with salt and pepper
- serve piping hot
chef notes
for a vegetarian version, simply replace the butter with olive oil and the chicken stock cubes with vegetable stock cubes
