Simple Bean & Veggie Soup
Ingredients
- 100 g mixed beans, rinsed
- 1 carrot, diced
- 1 stick celery, diced
- ½ onion, diced
- 1 garlic clove, minced
- 300 ml low-sodium vegetable stock (Knorr reduced salt)
- 1 tsp olive oil
How to preprare
- Heat the olive oil in a saucepan. Cook the onion, garlic, carrot, and celery until softened.
- Add the beans and vegetable stock. Simmer for 15–20 minutes.
- Blend lightly for a thicker texture, or leave chunky.
Note
Cheap, filling, and high in fibre. Serve with Brennan’s brown bread for a classic Irish touch.
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