Baked bean soup
An average of 0.0 out of 5 stars from 0 ratings
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
A thick creamy tomato soup that kids will love – with the bonus that it's made with cheap and healthy ingredients that are easy to buy (and you probably already have some of them in the cupboard).
Ingredients
- vegetable oil: 1 tbsp vegetable oil
- onion: 1 small onion, chopped
- celery: 1 stick celery, chopped
- carrot: 1 carrot, chopped
- garlic: 1 garlic clove, chopped
- chopped tomatoes: 400g tin chopped tomatoes
- baked beans: 400g tin baked beans
- vegetable stock: 400ml/14fl oz chicken or vegetable stock (made with 1 stock cube)
- pepper: salt and pepper
- sugar: pinch sugar (optional)
Method
In a large sauce pan, heat the oil over a medium heat. Once hot, add the onion, celery and carrot. Fry gently for 5 minutes or until they start to soften and become fragrant.
Add the garlic and stir. Cook for 2–3 minutes.
Add the chopped tomatoes, baked beans and chicken (or vegetable) stock. Leave to simmer with the lid on for 30 minutes or until all the vegetables are tender.
Blend using a stick blender until smooth (or decant into a blender). Serve warm.
