Bean and Vegetable Soup

Serves: 4

25 Gram Butter (1 oz)
225 Gram Carrots (8 oz), diced
225 Gram Parsnips (8 oz), diced
1 Onion, sliced
2 Potatoes, peeled and diced
1 Green pepper, seeded and diced
50 Gram Lentils (2 oz)
450 ml Vegetable stock (15 fl oz)
450 ml Milk (15 fl oz)
1 Bouquet garni
1 x 213 Gram Can red kidney beans (7.5 oz), drained
1 x 213 Gram Can butter beans (7.5 oz), drained
Sprigs Fresh parsley - to garnish
Bread rolls - to serve
Melt the butter in a large non-stick frying pan and add the prepared vegetables and cook until softened.

Add the lentils, stock, milk and bouquet garni and simmer for 15-20 minutes. Remove and discard the bouquet garni.

Add the beans and heat through. Garnish with parsley and serve with bread rolls.

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