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Quick Thick Bean Soup
A hearty mix of beans and seasonal vegetables, with a hint of curry and garlic, served with sourdough bread.
Print
INGREDIENTS
METHOD
CHEF'S TIPS
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
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