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Cooking with Tallyrand

RECIPE SOUP - hearty vegetable


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
  1. melt the butter over a low to medium heat in a large saucepan
  2. add the garlic and allow to cook gently for one minute
  3. add the roughly chopped onion and gently cook for 3-4 minutes
  4. add the peeled, chopped carrot (cut in half lengthwise, then each half in half again, slice thinly)
  5. add the chopped potato, prepared as for the carrot (peel may be left on if preferred) 
  6. allow to cook gently for 5 minutes
  7. add the whole or chopped tinned tomatoes, fill empty can with water and add to the saucepan
  8. add the crumbled stock cubes
  9. simmer until vegetables are softened; approx 15 minutes
  10. drain the kidney beans, rinse and add to the soup
  11. bring back to the boil
  12. taste and season with salt and pepper
  13. 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