Potatoes are a healthy and hearty addition to any soup. The potatoes in this soup combine with seasonal veg and tinned kidney beans to provide satisfying suppers or office lunch favourites.
Heat the oil in a large saucepan and gently fry the garlic, carrot, celery and potatoes for 3-4 minutes.
Add the remaining ingredients and bring to the boil.
Simmer for 10-15 minutes or until the potatoes are tender. Season to taste and sprinkle with the parsley to serve.
600g smooth potatoes such as Desiree, peeled and diced
1 tbsp olive oil
2 cloves garlic, crushed
1 carrot, diced
1 stick celery, sliced
400g tin mixed beans, drained and rinsed
1½ tsp dried mixed herbs
1 vegetable stock cube
2 tsp tomato purée
Salt and pepper
2 tbsp freshly chopped parsley