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
