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

    METHOD

    • 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

    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