Easy Vegetable Soup

Name: Easy Vegetable Soup
Ingredients: 3 tablespoons olive oil; 2 medium leeks, white part only, cut into rings; 4 garlic cloves, finely chopped; 200 g waxy potatoes, finely diced; 2 carrots, finely diced; 1 red bell pepper, finely diced; 150 g French beans, cut into 1cm lengths; 1 liter chicken stock or 1 liter vegetable stock; 800 g canned tomatoes; 400 g tinned sweetcorn; 400 g kidney beans; 1 tablespoon dried thyme; Tabasco sauce, to taste; salt and pepper, to taste

14 ingredients

8 steps

Ingredients

3 tablespoons olive oil
2 medium leeks, white part only, cut into rings
4 garlic cloves, finely chopped
200 g waxy potatoes, finely diced
2 carrots, finely diced
1 red bell pepper, finely diced
150 g French beans, cut into 1cm lengths
1 liter chicken stock or 1 liter vegetable stock
800 g canned tomatoes
400 g tinned sweetcorn
400 g kidney beans
1 tablespoon dried thyme
Tabasco sauce, to taste
salt and pepper, to taste

Directions

1

Heat the oil in a large pan.
2

Add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender.
3

Add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally.
4

Pour over the stock and tomatoes, including their juice.
5

If using whole plum tomatoes, chop them slightly in the pan (I prefer them to be in largish chunks rather than using pre-chopped tomatoes).
6

Bring to the boil.
7

Add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking).
8

Add the kidney beans and sweetcorn, then season to taste with salt, pepper and Tabasco.