A great way to use up vegetables and make a nourishing, flavoursome soup. Don’t forget to add some drops of MaggiĀ® seasoning towards the end of cooking.
Ingredients:
- 2 rashers of bacon, chopped
- 1 leek washed and chopped
- 1/2 red pepper, chopped
- 1 large carrot, peeled and chopped
- olive oil
- 1/2 jar of leftover pasta sauce or tomato puree, or tinned tomatoes
- plain flour
- 4 small potatoes, quartered
- can of butter beans, drained
- 1 low salt chicken stock cube
Step by step:
Step 1
Fry off the bacon, leek, pepper and carrot in a dash of oil for 3-4 minutes. Make up the stock with 500ml of boiling water in a jug.
Step 2
Sprinkle some flour on top of the ingredients in the pan, then add the pasta sauce, tomato puree or tinned tomatoes. Add the stock, potatoes and butter beans cook for 20 minutes or until everything is soft. Add some MaggiĀ® seasoning after 10 minutes. Check the seasoning. Chop some parsley and dress the soup to serve.
HEAL 