Carrot and Butter Bean Soup

There is nothing nicer than a warming soup on a cold day or as a quick meal. I was looking through my store cupboards and saw I had a few tins of butter beans. I usually have a few tins to use in recipes as a ‘just in case’ ingredient rather than a regular staple. They have a lovely creamy texture so add a thickness to the soup that carrots on their own would lack They also make good hummus by the way.

Most of my soups are fairly simple and made from store cupboard ingredients. If of course, you wish to add some favourite ingredients you can do so. You may add a little chilli, garlic or cream for instance.

Ingredients

• 217 g Carrots, raw
• 120 g Onions, raw
• 400 g Tinned Tomatoes
• 190 ml stock (1 cube), Vegetable Stock Cube
• 1 gram Red Chilli Pepper (try a flat teaspoon)
• 120 g drained weight Tinned Butter beans (half a drained can)

Method

• Chop vegetables and add to soup maker. Top up to 1.6 lite line
• Set to smooth
• Add water as needed to reach this level.
• If using a pan-add approx 800 ml water, cook until soft, then liquidise.
• 91 calories per portions.
• Recipe makes 4 servings of 400 ml