Quick Thick Bean Soup

A hearty mix of beans and seasonal vegetables, with a hint of curry and garlic, served with sourdough bread.


    • 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


    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.

    Add curry, garlic and sauté for 1-2 minutes,
    add a few tablespoons of water and cook for
    roughly 10 minutes.

    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.

    Bring the soup to the boil and then cook
    for another 8-10 minutes.

    Garnish with fresh parsley and serve with
    fresh sourdough bread.

    Chef's tips

    • 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