Butterbean and vegetable soup
Cook time & Preparation
- Cook time: 20 mins
- Preparation: 10 mins
- Serves: 4
Ingredients
- 1 tin of butterbeans
- 1 large onion
- 2 carrots
- 1 large parsnip
- 1 large sweet potato
- 650ml chicken stock
- 1 tbsp olive oil
- Salt and pepper to season
Directions
- Peel and dice all vegetables
- Saute vegetables in olive oil for 5 minutes until they start to soften
- Make up the chicken stock with boiling water
- Add the chicken stock to the vegetables
- Bring to the boil and then simmer on a low heat for 20 minutes
- Drain and rinse the butterbeans and add to the pan in the last 5 minutes of cooking
- Liquidise the soup and then add salt and pepper to season