Chunky Potato And Bean Soup

Ingredients

• 1 tbsp olive oil
• 2 cloves garlic, crushed
• 1 carrot, diced
• 1 stick celery, sliced
• 600g waxy potatoes eg Estima, peeled and diced
• 400g tin mixed beans, drained and rinsed
• 1½ tsp dried mixed herbs
• 1 vegetable stock cube
• 850ml water
• 2 tsp tomato purée
• Salt and pepper
• 2 tbsp freshly chopped parsley

Method

1. Heat the oil in a large saucepan and gently fry the garlic, carrot, celery and potatoes for 3-4 minutes. 
2. Add the remaining ingredients and bring to the boil. 
3. Simmer for 10-15 minutes or until the potatoes are tender. Season to taste and sprinkle with the parsley to serve.

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