Lifestyle
Garden veggies and butter bean soup
With just a few ingredients, most of which you may already have in your kitchen, you can whip up a healthy meal in under 10 minutes.
This creamy vegetable and butter bean soup is the ideal meal for busy weekdays. It’s light yet hearty, making it perfect for any season. Packed with wholesome ingredients, it’s a delicious way to incorporate more plant-based meals into your routine. Plus, it freezes beautifully, so you can enjoy it anytime without extra effort. In this soup, lemon juice is the ultimate finishing touch – don’t skip it! It transforms the ‘beany’ flavour into something bright, fresh, and delightfully zingy. Recipe compliments of McCain.
Ingredients
- 1 kg McCain Garden Mix
- 2 tablespoons Olive Oil
- 1 large onion finely diced
- 2 stalks celery chopped
- 3 cloves garlic minced
- 2 teaspoons Italian herbs
- 2 can butter beans – rinsed and drained
- 2 – 3 cups Vegetable stock
- 2 teaspoons paprika
- 1 teaspoon chilli flakes
- 3 – 4 cups Vegetable stock
- 2 cans butter beans – rinsed and drained
- Juice of ½ lemon
- Salt and pepper
- Chopped parsley
Method
- Heat oil in a large pot and add the onions and celery.
- After 6 minutes add the garlic and Italian herbs, paprika and chilli flakes.
- Add in McCain Garden Mix and the butter beans, mix well and then add the stock.
- Allow to cook until the veg has softened.
- Adjust seasoning and blend into a smooth consistency.
- Add the lemon juice and mix well.
- Garnish with fresh parsley and chopped chilli (optional) and serve.
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