Bean, Carrot and Leek Soup

1. 1

   Soak the beans in cold water to cover overnight then cook until tender.

2. 2

   Heat the sunflower oil in a large heavy based pan and saute the leek and carrot until soft.

3. 3

   Add the beans, their cooking water, the veg stock cube, herbs and bay leaves and cook the soup until the veggies are tender; adding additional water if needed.

4. 4

   Serve hot with buttered brown bread on the side.

5. 5

   Prep time does not include soaking and cooking the beans.

* Per serving · 4 servings · Values may vary.

No additional tips available.