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Quick Thick Bean Soup

Quick Thick Bean Soup
Quick Thick Bean Soup
A hearty mix of beans and seasonal vegetables, with a hint of curry and garlic, served with sourdough bread.
Ingredients
  • 30g olive oil
  • 250g leek (1 large), chopped
  • 2 stalks celery, chopped
  • 1 tsp curry powder
  • 3 garlic cloves, chopped
  • 1.6kg canned four bean mix in brine,
  • drained (4 tins)
  • 1.4L water
  • 4 tbsp MAGGI® Vegetable
Preparation
  • 1
    Heat the olive oil in a large saucepan over medium heat.Sauté leeks and celery in the olive oil for a few minutes till soft.
  • 2
    Add curry, garlic and sauté for 1-2 minutes, add a few tablespoons of water and cook for roughly 10 minutes.
  • 3
    Purée half the beans in a blender, adding a few teaspoons of hot water if too thick. Add the bean purée to the leek and celery mixture as well as combining whole beans, water and MAGGI® Vegetable Booster.
  • 4
    Bring the soup to the boil and then cook for another 8-10 minutes.
  • 5
    Garnish with fresh parsley and serve with fresh sourdough bread.
Add one teaspoon of turmeric for a more vibrant colour and flavour Chopped spinach or silverbeet can be added for extra colour and texture For a non-vegan/vegetarian option, add cubes of bacon during cooking

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